I recently made a batch of Peach Berry wine. I had some frozen peaches left over from a prior batch of wine. I bought some berries to add to it. Here is the recipe for a 5 gallon batch.
9 lbs of frozen peaches
2 lbs of blue berries
1.5 lbs of blackberries
1.5 lbs of strawberries
8lbs of sugar boiled in 2 gal of water
14 tsp of acid blend
5 tsp of yeast nutrient
1 1/4 tsp of tannin
5 campden tablets
PA was 13 %
TA was .60%
I boiled the water and sugar and poured it over the fruit, added 8 tsp of acid blend and tested acid. It was low so I added 6 more tsp of acid blend for a total of 14 tsp to get acid to .60% TA. Next I added the yeast nutrient, tannin. When the must was cool, I added the campden tablets. 24 hrs later I added pectin enzyme, 24 hrs after that I added Lavin D47 yeast.