Last year I froze the peaches from my "Frost Peach" trees. I was going to
make jam. I added pectin and sugar but not much, and a little lemon juice,
all was boiled and placed in plastic bags and froze. Color is very bright,
no oxidization.

I now want to make wine, probably a peach(80%) apple(20%) blend. I
currently make wine from Eastern Washington grapes and do not use kits.
Most on line "recipes" are a teaspoon of this or a few tablets of that. I
have a good pH meter and can calculate Total Acid, a refractomiter for sugar
(prior to fermentation), hydrometer, a digital gram scale for chemical
additions, and I use "rippers" for SO2.

That being said I want to share my process and see if I'm within existing
perimeters..

Add 4 gallons frozen peach pulp to open top (with lid) primary fermentor,
add a gallon of unfiltered pasteurized apple juice and wait for thaw.

Add water to 10-12 gallons and check pH, sugar and TA

Add Acid blend to get TA to .6%, add water/more sugar to get to 25 BRIX, SO2
to 35 PPM, add pectic enzyme @10g/gallon (too much?)

Should I also add Grape Tannin? if so how much

In a day or two add Wyeast, not sure which one...but the brew shop is
helpful, add ML at rapid fermentation.

Since I crushed the peaches, and have added pectic, I'll probably just
transfer to carboy and let it all settle..then do a series of racks every
3-4 weeks till clear. Once Fermentation is over add SO2 to 50PPM

Once clear I'll rack to bottling tank, add sugar to 1-2%, add sorbate,
verify SO2 to 50 PPM and bottle.