Here is an update on this.
I quartered 20lbs of peaches and then mashed them and put the mess into a strainer bag. After adding all the necessary ingredients(sugar, water etc) I let is sit for 7 days.
I started with around 1.110 and I just transferred it into my secondary with all the yeast as I had to stir it 2 times a day. It is already around 10% which is right in the ball park that i would like. I know its going to get a little more in it which is fine with me. However, I do not want it to be over kill.
The directions say to let it sit until the yeast sediment on the bottom is about one inch thick but I don't think I want to do that as it will have way too much alcohol in it.
However, I would like to carbonate this.
I was thinking about transferring it out to my primary after it has settled a bit and leave as much sludge as I can behind. But if I want to carbonate later, I can not put sorbate in as it will kill my yeast. Could I add sorbate to it and clarifying agents,degas, and put it back in my carboy to clear and later add champagne yeast to it again to carbonate the additional sugar I add at the end?
FYI this is my first go at making fruit wine and wine not from a kit!! I started on kits to get my feet wet.
I just need a little guidance here on what to do. I was thinking about getting a small corney keg and pushing it with CO2 but I do prefer bottles since this peach wine gets better with age.
Any help is greatly appreciated!!