Instructions: Wash peaches, quarter, remove stones and any brown patches. I left the skin on and removed all of the reddish colored meat around the stone. Place peach quarters in nylon straining bag and place in primary. Crush peaches, extracting as much juice as possible. Add dry ingredients to primary except yeast. Add hot (tap hot works fine) water and mix thoroughly. Cover and let set for 24 hr. After 24 hr add wine yeast. Ferment for 3-5 days (SG=1.040). Rack into secondary and attach lock. Rack in 3 wks and again in 3 months.

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