Just got about 20Lbs of local peaches and I’m about to make my 1st run at a fruit wine. I’ve done a couple meads/melomels and a prison hooch cider. But was gonna throw my basic plan up to see if im going about this right. Also this will be first batch in a bucket instead of just carboys.

My gear:

6gal fern bucket with airlock lid Mesh bucket liner Siphon Carboys

My ingredients:

20 LB peaches (frozen, thawed, pitted and mashed) 20 LB sugar EC-1118 or Red Star premier blanc yeast (unsure on amounts, thinking 0.5g/gal) Stabilizing and fining agents

My plan: Sanitize Add peaches, sugar, water, and yeast to bucket Leave for 7-10 days Strain solids Top off if more water needed Move to carboys Let ferment until gravity stops moving

Main questions: How much and which yeast Should I add something for tannins/body If so what’s recommended and in what stage?

Edit: Also have LD Carlson yeast energizer (nutrient) not sure on amount of that either.