For five gallons, I've usually used 15 lbs peaches, 9 lbs sugar, and add either 4 lbs of honey or a quart of white grape concentrate (e.g.you coulduse two 500 ml winexpert white grape concentrates) to add body to the wine. I'm sure some folks like a sweet peach wine and may use more peaches. When I get a chance, I'll look at George's recipe. Also, unlike with blueberries, I don't overdo it with the potato masher on peaches. I just use it to break up the peach halves into small pieces, not to pulverize it. You could probably get by without mashing the peaches at all if they are ripe.
I also use the potato masher on blueberries and mash them thoroughly to extract the juice. After primary fermentation, I press the blueberries with a small fruit press.Edited by: dfwwino