sorefingers23: about 10 years ago I had access to lots of great peaches in southern Illinois (arguably better than Georgia peaches, IMHO), made a wine and it went something like this: bought a brand new rubbermaid container that looked like it would hold 20 gallons. Drilled a hole and added a bottle bucket spigot. washed and sanitized the interior and lid with alcohol. From what i remember, the recipe was 5 pounds peaches per gallon (fuzzy memory, consult Terry Garey's book). Used a very large nylon mesh drawstring bag (one meant for brewing). peaches were washed thoroughly, halved and pitted. all peaches put into nylon bag, bag placed into the fermenter. The sugar called for in the recipe was boiled in water (the recipe details escape me, just trying to relay the technique used to creat this wine) and then was poured over the peaches in the fermenter. There wasn't enough heat to set the pectin, it fermented out brilliantly clear. Yeast added when cool. I do remember that the common sugar used created a hot alcohol flavor, but i was going for wine strength alcohol level- cider would be a different story. Go heavy as you can on the lbs fruit/gallon. The process worked really well, but the recipe was a bit off. Beware the use of acid blend.