No problem with the peach fermenting down to .995 or lower. All cherry ended at anywhere from 1.005 to 1.020. Peach was from 3 separate Coloma batch numbers, cherry was from 2.
Peach recipes have varied a bit for my experimentation, but basically for 5 1/2 gal primary I have used:
4 qts concentrate
7 to 8 # sugar (experimenting with ABV)
2TBS to 2 1/2TBS acid blend depending on pH reading
1 tsp pectin enzyme (probably not necessary)
1 TBS energizer (after a couple days of the yeast pitch)
K1-V1116 yeast
1.6 oz peach or apricot extract when back sweetening. Using extracts from
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