This is the first I've shown of the peach wine, poured just after coming out of conditioning and before I filled six bottles with the rest of the experiment. At one month out, I can't say as it's a very complex offering. It's much drier than I had anticipated, and the peach mostly goes to the nose. Thankfully, it isn't acrid like a lot of the homemade wines I've had, so I think I'm at least on the right track. The main strategies for the next batch include experimenting with the yeast strain, using even riper fruit, tinkering with the added sugars, and (possibly) tossing a pit or two into primary to leach some tannins.