To make matters worse my only hydrometer just got knocked off the counter and broke. Actually i only used 17 pounds of sugar. Right now i have (2) 5 gallon carboys with about 4 gallons in each one
Ok, how about this? Start with the recipe you made and we'll see how we can go on from here.
You have 50 pounds of peaches, crushed and pitted? In bags? Or loose? I assume if they are in a carboy that you'll never get them out. Or did you put the peaches in a press (hopefully NOT a juicer!!!!). I'm trying to picture what you've got going on so any info you can provide will help!
Here's a typical recipe for peach wine (1 gallon) from Jack Keller's website:
3 lbs ripe peaches
1/2 cup chopped raisins
1-3/4 lbs granulated sugar
1 large lemon
1/2 tsp pectic enzyme
1 qt boiling water
1 crushed Campden tablet
1 tsp yeast nutrient
Sauterne wine yeast
Wash peaches in cool water. Do not peel. Slice thinly into primary, discarding stones. Mash the peaches and add chopped raisins and half the sugar. Pour in the boiling water and stir to dissolve sugar. Cover primary with sterile cloth and set aside until reaching room temperature, then add cool water to equal one gallon. Add juice of large lemon and crushed Campden tablet. Recover and set aside 12 hours. Add pectic enzyme and set aside another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Allow to ferment 5 days, stirring twice daily. Strain through nylon straining bag, squeezing firmly to extract juice. Add remainder of sugar, stir well to dissolve, then pour into secondary without topping up and fit airlock. Top up when fermentation dies down. Rack every three weeks until wine clears and fermented to bone dryness. Allow another two weeks, rack final time and bottle.
So, how did you process the peaches? How much water have you added?