Believe it or not--I used plain ole regular yeast. I sure wished I had researched wine making in much more detail in books and multiple internet sites first.
I had a peach tree that produced hundreds of peaches this year. They all became ripe at the same time. I viewed a few sites on winemaking and followed one recipe. I took the peaches, yeast and sugar and placed them in the primary fermenter. Then (according to the directions), I stirred the contents every day and tasted it. If it wasn't "sweet", the directions were to add sugar until it was. If fermenting stopped--add yeast. LOL This process went on for a month until I talked to someone who has made homemade wine. He said all I did by adding the additional sugar (and yeast) was boost up the alcohol content. I thought I really screwed it up, but he took a quart with him, did some magic and it's pretty good. It's strong, but good. (He added super smooth and a peach flavor pack). Had I only researched a little more! He told me to let the remainder of the wine sit until fermentation is complete, so it still sits.
What's the key on the right amount of sugar? Although I have friends that will drink anything, I prefer something a little milder.