I was hoping Jack would chime in here. I have my batch going. It's
now in secondary. It never did get a violent ferment going, just a
steady bubbling. I'm using Lavlin 71B 1122. I started with a 1.085
sg. I'll ferment that dry and if I want to go sweeter, I'll look for
the syrup addition.

Thanks all for the comments.

Greg

On 10 Feb 2004 14:47:43 -0800, (Jack Keller)
wrote:

>Greg, the wine will turn out fine (always has for me), but is not a
>"peach" wine. The Niagara tames the peach considerably and the taste
>is quite unique. I added the syrup from a large can of Cling Peaches
>to one batch after stabilizing and the additional sweetness and peach
>flavor changed it to an "almost peach" wine. Took a while to clear
>again after that, but it did eventually clear.
>
>Jack Keller, The Winemaking Home Page
>http://winemaking.jackkeller.net/