Clean and sanitize the carboy, airlock, stopper, spoon, and all other equipment with hot soapy water, rinse thoroughly, then sanitize with a sulfite solution or Star San and let air dry completely.

Rinse peaches under cool running water, pat dry, halve, remove pits, and chop into quarter-sized pieces, leaving skins on.

Place chopped peaches, 1 gallon of water, and 2.5 to 3 pounds of sugar in a large pot, stir well until sugar dissolves, and measure specific gravity if desired.

Stir in 1 teaspoon of pectic enzyme, cover the pot loosely, and let the mixture sit at 68 to 72°F for 24 hours.

After 24 hours, stir in 1 teaspoon of acid blend, 1 teaspoon of yeast nutrient, and dissolve and add 1 crushed Campden tablet; cover and let sit for 12 to 24 hours.

Rehydrate the yeast in lukewarm water for 15 to 30 minutes, then strain the peach must into the sanitized carboy, leaving solids behind, add the activated yeast, and stir gently.

Insert the rubber stopper and airlock, fill the airlock halfway with water, and ferment in a cool, dark place at 65 to 75°F for about 28 days, or until bubbling slows significantly.

Use sanitized siphon tubing and racking cane to transfer the clear wine into a second sanitized carboy, leaving lees behind, fit a clean airlock, and let it age for 7 days.

Optional: add 1/2 teaspoon potassium sorbate, then siphon the wine into clean bottles leaving about 1 inch of headspace, cork or cap the bottles, and store upright in a cool, dark place for at least 2 weeks before drinking.