Wow I am no expert however I have worked up maybe as many as 50 gallons of peach wine and I suspect you either didn't have enough fruit or enough sugar. I can't remember the proportions but I would remove the pits and crush up the fruit, adding enough good warm water to make 5 gallons. I would crack several of the pits and toss them into the mixture along with perhaps 6-7 lbs of sugar. I would let that sit for 2-3 days and then siphon off into a 5 gal carboy, straining the mixture. I would then add yeast and water seal. After the fermentation stops, siphon off into a clean 5 gal jug and let the wine clarify... this can take weeks. Anyway some of it was pretty good, most of it was drinkable, but it all made great brandy when distilled! Hee Hee hee.
