We don't use recipes, as such. We estimate how much wine a certain volume of fruit will give us, because we use no water to bring the volume up to a certain amount of wine. One of our peach batches was 98# of peaches and it made 10 gallons. So from that result, you could consider 10 pounds of peaches per gallon.
Here's how we do it: Empty the frozen bags of fruit into a vat,layering in pectic enzyme and meta. Don't be afraid to use a double dose of pectic enzyme. Cover with a lid and allow to completely thaw. Our 98# took 3 days to thaw. We bag our fruit,but you don't have to if you don't mind working with a cap. Take Ph readings and adjust. We found that the flavor popped out at a PH of 3.35 Use acid blend to get the PH down. I think our PH started at 4.0 Add sugar to set brix and pitch the culture when the must is around room temp.
You will find you need no mashing if you can freeze them first. Freezing really turns them to mush. If you can't freeze them, then light mashing might help. Altho, cutting them in smaller pieces may be enough. Any technique that pleases you is fine. Double dose of pectic enzyme mixed into the fruit will do a good job of breaking down the fruit since they are soft to start with.
Don't forget the bentonite----you'll be so pleased that you don't have to fool around with it in a year to get it to clear so you can bottle. The more we use bentonite, the more we like it.
