North American Fruit Explorers mailing list at ibiblio

[Bob Sorenson <natvwine@cut.net>]

I have been making peach wine commercially for 9 years and you're right; the
wine is wimpy.

Most U.S. wineries when making fruit wines will ferment the fruit (of
marginal quality) and when complete blend back with a concentrate and then
sterile filter.
This makes for a heavy handed sweet "juicy" wine but it's the only easy way
to do it.

bob