Please forgive the fact that I'm a complete newbie at making wine and mead. I followed a recipe for peach wine from the book titled "The Joy of Home Winemaking by Terry Garey (1996), page 87. I used 9 pounds of ripe peaches and 7 pounds of honey, etc. The beginning specific gravity was 1.064 and fermentation occurred at 67 F. I noticed that the peach mead took a couple of days to start bubbling and when it started, it bubbled very strongly for about three days, then it stopped bubbling. Today (3 1/2 weeks later), I siphoned the wine into a new 3 gal jug. The specific gravity is 1.000, it doesn't smell or taste very alcoholic (or very good), but it does smell and taste yeasty (it doesn't taste rotten). Since it went from a SG of 1.064 to 1.000, I believe that it should have alcohol. However, the pH is 3.6 which I believe is very low for a fermenting mead. Did I do something wrong or is everything as it should be? Should I toss everything and start over? Can I fix the pH and recover the peach wine at this point? Any help will be appreciated.