Peach wines have a tendency to be watery. That is why in many recipes you use raisins, tannin extract, banana, other fruits/juices... to add body. Looking at the original recipe you posted it added some orange juice. I probably would have also added some kind of tannin source myself. Looking at your update I was not sure you used the orange juice.
Also peaches have a lot of pectin in it which causes hazy ness in the wine. It is good to put a healthy amount of pectic enzyme in the must before pitching yeast.
Here is what I would do in your case. Pick up some pectic enzyme and add twice the recommended dosage to your wine and also add 1/2oz of raisins per gallon you have. (Forgot your batch size without re-reading). Put the wine in a cold dark place under airlock for about 30 days. Rack off the raisins and let it sit another 30 days. It should clear up and if not bentonite should help. Pick up some Welche's white grape peach concentrate. It is hard to find some times and you may have to find some hole in the wall store to get it but it will be worth it. Stabilize and back sweeten with the concentrate till it is the sweetness you desire. This wine should perk up and be just fine.
I just poured 42 bottles of HB Dunkelweizen down the drain
