Hello forum! I'm new to this place and have a question. I've dabbled with winemaking over the past year. Nothing very scientific- place some apple or grape juice in a gallon glass jug with a little sugar and some yeast and let nature take it's course. While cleaning out the garage of a family member who was a hoarder, we came across 10 glass bottles of homemade wine. Some were bad but most were drinkable, including this baby. When it clears, it looks like apple cider vinegar, but tastes wonderful. I'm guessing it's some sort of apple- based wine. We're guessing it's maybe 30-40 years old. Very hard to tell though. There's a layer of sediment about 3/4 inch on the bottom. If I let this clarify out real good and carefully siphon the good stuff off the sediment, is there any chance I may be able to put some new apple juice/ cider in and bring that yeast back around for one more round? I home brew beer and know yeast can go dormant, but this is old stuff. I'd love to get a jug out of this, from what my great uncle started many years ago. Any thoughts whether this is even worth the bother? Thanks in advance!