I should probably clarify, the 96oz can that for a 5 gallon batch of wine recommends 11 lbs of sugar.
I typically just the 2 lbs of corn sugar for a 5 gallon batch of aplfewein. If adapting this, I am thinking about using the 3 gallon recipe, but substituting 2 gallons of apple juice or using frozen apple concentrate, then adding the 2 lbs of corn sugar as i normally would for apfelwein.
A)If I was to do so, would I be wrecking the flavor profile of the peach? and B)would by OG be significantly different than if I simply used all apple juice and added peach flavor after fermentation?