Assuming you want to make it anyway you can, here we go:
Peach(can also be used for Apricots)
2 1/2 lbs peaches, 7 pints boiling water, 2 lbs of sugar(2.25 cups = 1 lbs.); 1.5 tsp Acid Blend; 1 tsp Pectic Enzyme; 1/4 tsp tannin; 1/2 tsp Energizer; 1 Campden crush; wine yeast ( I like Champagne yeast for dry wine; reg wine yeast for a sweeter wine)
Wash fruit and insert into boiling water until skin is loose. Peel off skin and quarter fruit and put everyting but pit and stem into a Nylon straining bag. All other ingredients except for yeast and campden tablet. Tablet should be crushed and disovled into mixture. Wait 18 hours and then add yeast by mixing it into mixure(will not disolve, but shouldn't sit on top of mixture either.)
You can substitute the juice of two lemons for the acid blend and rock candy sugar for the Energizer; a black tea bag will substitute for the tannin and you would have to boil everything for 40 minutes to eliminate the Campden tablet and end up with a big mess.
Pectic Enzyme prevents making natural jelly; Campden tablet kills all possible natural bacteria in the fruit(has no effect on yeast). Peaches can be measured as 4 to a pound on average and you could put as many as 4 pounds in a batch.
One batch = 1 gallon of finish wine.
Put in a warm, dark area 70 deg or better for two weeks, stirring occansionally once a day. You have lots of extra room in the crock because this stuff will foam to 1/4 of its original volume. After two weeks pour contents minus the nylon bag to remove most of the solid material into another crock or 1 gallon glass container (and it has to be glass or a crock) and let it sit with the cotton batting covering the openning for several months. During this time place it in a dark cool area, 55 -60 deg is ideal. In about six weeks check to see how much of the sentiment has settled to the bottom. The new wine should have quit bubbling(look for small bubbles around the top edge of the container) and most if not all the sentiment is on the bottom.
Syphon off only the good clear wine and put into another gallon glass container w/cotton plug. You can start to drink this now and/or continue to age it and see if more particles will settle out. You can also add more sugar and water at this point to increase the natural alcohol content or you can add Brandy to the wine to increase the alcohol.
This is called Fortified wine. If you add sugar, you will start the process all over again. Don't try to all a lot more sugar at the beginning because you can poison off the yeast with too much alcohol. If by the way, you start drinking this stuff and there are still bubbles coming up do not seal the bottle with a cap or cork or you will be building your own hand gernade. If you have a pregant friend or a new mother, the residue from the first crock is full vitamins and is know as Brewers Yeast and is very heathly to eat and promotes breast feeding.
I've kept this as simple as possible, if you have questions you should become a winemaker or vin :imo:atur.
