I found this old recipe that my dad used to make. It calls for plums , sugar. lemon juice, and yeast. Decided to modernize it and make some peach wine in his honor. A friend gave me five boxes of her discard peaches and I salvaged about 20 pounds of good fruit from that. Here is what I'm doing. 5 gallons water 12.6 lbs. sugar 18 lbs. peach halves 7.5 tsp. acid blend 1 1/4 tsp. tannin 5 tsp. yeast nutrient 5 campden tablets crushed 2 1/2 tsp. pectic enzyme 1 packet premier blanc yeast. 1 packet of oak chips I peeled and froze the peaches, Used a potato masher to mash them up. Placed in primary. Boiled sugar and water until dissolved and added a frozen milk jug of ice to cool it down. Took SG at 1.090. After 12 hours I added all ingredients except yeast, pectic enzyme and light toasted oak chips. Next morning I added the yeast to half cup of warm water , then added the pectic enzyme, oak chips and yeast. Sealed it up and added an air lock. Do you think I should not seal the primary and just cover with a cloth?