ok so i got tired of waiting for some alchohol, so i used a straw as a wine thief, and tried a bit of peach medley. it tasted like a regular store bought wine, so i figured it was ready. since i jumped into this, i knew i wanted a sweet to semi-sweet wine, but had nothing more than: juice, yeast and some balloons. no campden. no hydrometer. so i racked it into a sauce pan, brought it up to 155*, and i saw more activity from the mix. i let it sit on the fire, watching the temp. as it cooled back to 140, off the fire, i saw what appeared to be 'swimmers' leaving wakes of bubbles. i figured the yeast wasn't dead. so i put it back on and slowly took it up to 180*. while cooling the wine, i saw maybe one 'swimmer', which was stationary. there were some bubble strands floating up top. so when the wine reached 140, i racked into a clean bottle, sweetened, shook, and shoved in the freezer. i shoved it in the freezer to make sure the yeast go dormant/die. when it gets cold enough, and clears, (hasn't cleared yet), i will rack again. it smells like peach cobbler, or slightly bad peaches. i've read that yeast die at 120 and above. and that they go dormant at around 50. without having campden, should this process work?