Newbie Peach and Mango

[wirehead]

So now I'm trying my first wine. I haven't come up with a nice Welsh name for it yet, I'll wait until I get it into second and don't have a disaster.

I'm also having to fudge/experiment/ have a "Here, hold my beer..." moment.

I am using 2 cans of Welchs Peach/White Grape, 2 cans of Mango nectar from the fine folks down South of the border, and a jug of Langers Mango.

I have my champagne yeasties, their nutrient, but I don't have the pectin enzyme, so I'm stealing a page from the Jack Master and using half of a papaya, skin peeled, fruit mashed.

I'm adding sugar, obviously.

Any pointers, experience, things to look out for?

Thanks, you wonderful, friendly specimens of vintner knowledge!

 

[wirehead]

Here is, in fact, a question. Is vanilla saved for the back sweetening, or what effect can it provide if one adds it to the must?