Peach Wine Receipe

I have just noticed that I have omitted the Peach Wine receipe that I used. This receipe appears in a book entitled "First Steps in Wine Making" written by C.C. Berry. I had to change it a bit to accomodate my needs. Here's the receipe that I used to make 3 gallons of Peach Wine:

Ingredients:

9 lbs fresh over ripe peaches
5 lbs white sugar
2 lbs dark brown sugar
2 oz pectic enzyme
3 tsb citric acid
1/2 tsp grape tannin
Sherry or Tokay yeast ( I used sherry yeast)

Wash and stone peaches and place into polyethelene fermenting bin. Scrub hands clean then crush and squeeze peaches as much as possible.
Boil 1 1/2 gal of water and pour over peaches and cover, Let cool overnight.
The next day, stir in the Pectic Enzyme and cover until the following day.
On the third day, strain peach mixture through muslin ( I used a Large fine mesh grain bag ) twice if possible, and place into a 3 gal carboy fermentor.
Mix the white and brown sugar together in a large bowl, then measure out 5 lbs of sugar and dissolve into 1 pint of very hot water. This will give you slightly over a quart of syrup with 2 pounds of dry sugar left for later use. Pour syrup into carboy and mix well. Add sterlized and cooled water to the turn of the carboy and stabilize temp at 70 deg F. Then add the yeast and place fermentation lock on carboy.
Ferment for 5-6 days, then check the SG. When the SG is at or below 1.030, make up the rest of the sugar syrup into a pint of water like before, and add half of it after it cools down to 70 deg F. Save the rest for later in the fridge.
Check the SG a week later, and if the reading is between 10 or 15, add remainder of syrup. You will have to remove 2 pints from the fermentor to do this. Just save this into a half gallon jar under a fermentation lack to use to top off after the first racking.
Allow to ferment out until the SG reading is 10. Then rack into secondary fermentor. The wine will settle out and will become clear. Bottle when the SG is at 1.005 or below. For best results, let the wine age for 4 to 6 months or longer before trying.
Enjoy!