I bought a couple of cans of peaches the other day figuring on using them to make some wine. It was an impulse buy. I was in a hurry picking up something else, saw the peaches, blah, blah, blah. Anyhow, I'm the proud owner of them and just read that ingredients include HFCS. 1. HFCS is bad for you. 2. I've read that HFCS is completely fermented just as refined sugar is and that there is no longer any HFCS in the must after the fermentation. So, in regards to making wine, should I be concerned about the High Fructose Corn Syrup in the cans of peaches?