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I know this is an old thread, just want to throw in my experience. I make my grandfather's peach wine and the recipe is very similar. Except for the amount of peaches. Try scaling it back to a quart of ripe peaches halved(about 3-4 lbs). The flavor is very peachy. Not sure it could get more...

Here's what I do......after adding stabilizer and degassing, I add sparkaloid and let it settle for about 1-2 weeks. Then I rack, back-sweeten and use 1/2 gallon growlers for bottling. We drink the stuff too quick to let it age for several months or mess around with corking. It gets somewhat...