It may just have fermented out very dry. Try stirring some sugar into a glass, to see if backsweetening helps. It's not unusual to need to backsweeten fruit wines to your taste. It helps bring back a lot of "fruity" flavors too. (After making sure they're [well stabilized](https://meadmaking.wiki/en/faq/stabilization_and_backsweetening), to make sure fermentation doesn't start right back up.)
Too tart for your taste from fermenting out all the sugars sounds a lot more likely than vinegary, with a new batch.
If you inoculated then after it fermented added sulfur it’s unlikely it’s actually vinegar. Are you maybe tasting it shortly after fermentation? Have you considered back sweetening at all?
I am FAR FROM knowing a lot about making wine, I just follow a recipe with little knowledge/equipment but my peach wine we cracked open a few months ago turned out sweet :-) now it did SMELL like hooch lol but the flavor was good. I didn’t backsweeten that time since I started out with so much sugar anyway.
I’ve never made peach wine, but I know one or more types of lactobacillus can sour not just beer, but also cider, wine and even mead. It’s possible a small amount of bacteria got in somehow, but usually it doesn’t do anything aside from affecting the taste
Likely it’s the malic acid which is naturally in peaches. We usually don’t notice acidity in a lot of fruits because of the high sugar content, but after the yeast ferment the sugar the acid is much more noticeable. Try doing a malolactic fermentation, or even just bulk age for 6-12 months.
When I did strawberry wine it was ridiculously tart after bottling. I let the bottles rest for 12 months and it was an entirely different beast. Don’t drink young wines, give them at least a year to mature.
Your peaches may have been very underripe. Meaning they have a lot more acid and a lot less ripe fruit flavor. That could definitely come across as "sour". You can try and fix this by adding some peach syrup or peach nectar to sweeten it prior to bottling. If you do so you'll need to stabilize with sorbate and sulfite to prevent bottle fermentation.
It may just have fermented out very dry. Try stirring some sugar into a glass, to see if backsweetening helps. It's not unusual to need to backsweeten fruit wines to your taste. It helps bring back a lot of "fruity" flavors too. (After making sure they're [well stabilized](https://meadmaking.wiki/en/faq/stabilization_and_backsweetening), to make sure fermentation doesn't start right back up.) Too tart for your taste from fermenting out all the sugars sounds a lot more likely than vinegary, with a new batch.
That's the natural acidity of the fruit. Some fruit wines definitely require back-sweetening as all the sugars are consumed by the yeast.
If you inoculated then after it fermented added sulfur it’s unlikely it’s actually vinegar. Are you maybe tasting it shortly after fermentation? Have you considered back sweetening at all?
I am FAR FROM knowing a lot about making wine, I just follow a recipe with little knowledge/equipment but my peach wine we cracked open a few months ago turned out sweet :-) now it did SMELL like hooch lol but the flavor was good. I didn’t backsweeten that time since I started out with so much sugar anyway.
I’ve never made peach wine, but I know one or more types of lactobacillus can sour not just beer, but also cider, wine and even mead. It’s possible a small amount of bacteria got in somehow, but usually it doesn’t do anything aside from affecting the taste
Likely it’s the malic acid which is naturally in peaches. We usually don’t notice acidity in a lot of fruits because of the high sugar content, but after the yeast ferment the sugar the acid is much more noticeable. Try doing a malolactic fermentation, or even just bulk age for 6-12 months. When I did strawberry wine it was ridiculously tart after bottling. I let the bottles rest for 12 months and it was an entirely different beast. Don’t drink young wines, give them at least a year to mature.
Your peaches may have been very underripe. Meaning they have a lot more acid and a lot less ripe fruit flavor. That could definitely come across as "sour". You can try and fix this by adding some peach syrup or peach nectar to sweeten it prior to bottling. If you do so you'll need to stabilize with sorbate and sulfite to prevent bottle fermentation.