Hey I just bought like 3 gallons of something called peach nectar and plan on making wine out of it! The ingrediants are: Water, peach puree, liquid invert sugar, citric acid, natural flavor, ascorbic acid!
How should I ajust the starting gravity to? Also should I still add acid blend since it has the citric and ascorbic added alread?
Also what gravity should I be shooting for, for a "normal" wine?
I assume that I still need to use the pectic enzyme....
How about tannins?? The recipe I saw for canned peaches didnt call for them.... WHY? Should I add a little?