I have access to some free peaches. My plan was to get about 15 lbs, follow a Jack Keller recipe for peach wine I found except, only add enough sugar to take to about 5-6% (which could be no sugar.) Ferment dry, stabilize, back-sweeten, keg, carb and imbibe.
My question is what yeast should I use? I've made apple cider with Lalvin E-1118, I let is sit in secondary for 5 months to clear and age. I don't want to wait that long again. I was thinking of Wyeast 1056 or some kind of clean fermenting beer yeast. And has anyone done anything like this? Any input is welcome.