I am taking a few different advices on how to sweeten my very bitter wine. In case you want to know what kind it is, it is called "Cardinal Zin". From the coast here in California, SLO county ("Wine Country"). I am thinking about slicing up peaches and putting the slices (with or without skin?) in the bottle and letting them sit for as long as until I drink the wine. Sound good or bad? Any better ideas?