OK, we picked about 33 lbs of peaches yesterday and I set aside just under 21 for my first wine from fresh fruit. I finished de-stoning and slicing them a while ago and was left with 19lbs. They are bagged and in the freezer, since I don't think I have everything I need today (including time). My goal is to make a 3 gallon batch, and I'm still very new to this hobby; so I'm not quite sure what to do next. I've read over the recipes on the site, and am honestly more confused, as they seem to vary greatly.
What I do know (or think I know): 1) I'll need to test for acid. I plan to pick up a test kit, as well as some acid blend, and calcium carbonate for any required adjustments. 2) I plan to use Cotes de Blanc - seems to be a good yeast for fruit wines, from what I've read. Beyond that, I'm pretty clueless.
What I THINK I should do: 1) after peaches are thawed and acid adjusted, add some KMeta and pectin and let that sit for 24 hours. 2) possibly add tannin. 3) pitch yeast after 24 hours and let 'er rip.
Any assistance on the above, especially quantities would be most appreciated.
Thanks!
Jim