Tepe:

Thanks for the tips concerning quantity of fruit.

I am a noobie and have discovered I am prone to some typical noobie
mistakes. # 1 is to make the wine to high in alcohol, and #2 is to
scrimp on fruit to avoid adding to the cost if there is a failure.

For this 'trial' of peach wine I would rather err on the side of too
much fruit than not enough, so I intend to use 5lbs. of sweet, tree
ripened, just picked peaches per gallon of wine. Then add the other
ingredients and the various adjuncts for body to each gallon as a
trial for future peach wine efforts.

I made a carboy of cranberry wine using too little fruit and made it
too high in alcohol. While it is palatable, I don't think peach wine
would be as forgiving of these particular transgressions.

Thanks
Steve Vegos

"Tepe" from thoughtlfully suggested the following:

I have made Peach wine last 2 years. I use 30 - 35 lbs for 6 gallons. I find
you get better body with this amount. Then add enough sugar to get the % you
want. 15 lbs sounds LIGHT for 6 gallons.
Note: what I do is slice, pit and peel peaches add 5 LBS of sugar with
campton tablets over night. then remove peaches and add water / sugar to 6 +
gallons and add yeast.