Actually, the OG is highly dependent upon the brix of the grape-peach juice - presently unknown.
Assume the juice is 19°B (1.078). Four gallons of that juice added to 4 lbs of honey would produce a must whose SG is ~1.104 and volume is 4.34 gallons. Since there was no mention of batch size, I'll assume no water is added.
Using the assumed 19°B juice with 8 lbs of honey yields an OG near 1.127...
That looks good, I've used welches white grape peach juice (concentrate) before with great success. Be careful of oxygen when racking, wines and meads are much more suceptible to that than beers are. Otherwise, keep us posted!
Just my $.02: When I make a mead, it's going to have at least 2 lbs of honey per gallon, in conjunction with whatever other fermentables I'm using to make a pyment or melomel. In this case you'll have more of a wine chaptalized with honey rather than sugar. I'd cut back on the juice and at least double the honey. In order to technically qualify as a mead, 50% of the fermentables must come from the honey. This isn't the case here. Of course, it's your recipe and you can make it however you like it and call it whatever you want.
critique white grape-peach pyment recipe
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