D47 is great for a peach wine. "Better" is pretty subjective, but D-47 is one I like a lot for fruit wines/ meads and traditional meads too. That'll be a medium sweet wine, which is fine if that's what you like, the sweetness will allow it to taste more "peachlike". The more peach (and the less sugar) you use, the more fruit character there'll be in the wine. The acid and tannin I'd leave 'till later and add them if you think it needs it; they're largely for taste and mouthfeel. The finings you may not need with the pectinase as meads and wines will almost invariably fall clear on their own given enough time. Carboys are "full" at around the top of the top band, where the neck is pretty steep still. Too much airspace can allow oxidation over time once degassing is finished. Consider topping it up or racking to a smaller vessel. Have fun!
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