I've had sucess with peaches; 1st batch of 50# from my own tree fermented
out nice & dry- compared to a chablis w/ peach aroma & undertones. A dossage
of domino sugar in the primary brought the alcohol level up to 14%+ . This
year's batch, 35# fresh fruit from a "new friend's" tree (we'd moved,
leaving our own tree behind, alas) and a case of frozen fruit from
Restaurant Depot plus the ubiquitous domino, and a math error is pointing
this years vintage towards 17% . All in all, the peach vino has been a crowd
pleaser.

"Charles Erwin" > wrote in message
. ..
> My wife and I relocated from California to Alabama a couple years ago and
> this is my first year making wine since leaving CA. Excited about making
> wine with local fruit, I decided to make my first attempt an apple wine. I
> just bottled this week and I'm quite happy with the results (thanks in
> part to the great advice received from this group).
>
> As I'm bottling this year's wine, I'm pondering what I'll try next year. I
> have a few personal taste issues to deal with. First, I'm not particularly
> crazy about the foxy taste of muscadine or concord grapes. Second, I don't
> get too excited about wines whose primary source of sugar comes from
> something other than the fruit for which it's made to taste like (i.e.
> flower, herb wines). I'm looking for personal recommendations from the
> group for good fruit wines. I've heard apricots and pears make good wines.
>
> Any suggestions???
>
> Thanks Again,
> Charles
>
> PS - Anyone interested in exchanging fruit wines? I was thinking that
> might be a good way to try other fruit wine types...
>