Hehe, not intentionally. I left some pom wine in the closet for a month and lo and behold, it apparently wasn't completely clear of yeast because when I opened it it sounded like a gun went off. Tons of little bubbles, just enough to put some sizzle on the tongue. I think the peach would be stellar carbed, but I'm still very new to this whole thing and I'm not sure how to go about it. Any ideas?