Interesting to know about the white port process as we’ve drank a bottle of that recently for the first time.

Your knowledge is beyond mine on the subject. I mostly made various country wines, usually just a half gallon or gallon at a time to experiment with yeasts and to practice balancing.

That’s why I think it’s probably unfair to think ancient brewers made crap. I mean, like any business, I’m sure some did, but if they were taking food to make it, it had to be worth it for most of history, and it doesn’t take a lot of high tech stuff to make a palatable drink.

Low ABV drinks have kept people safe and happy for a long time, and I feel a majority of those people at least tried to be artisans like any other tradesman. Consistency and storage was probably the biggest difference, especially before the hydrometer, but with basic cleanliness and a few brews under your belt, I think someone in the day could have made something decent with nothing else.