Peaches, hot water, sugar, and yeast nutrient mixed in my MUST bucket and allowed to cool down.
Add the wine yeast into the MUST and cover with a muslin towel and a rubber band around to keep dust, etc. out. Stir daily for a week.
This will all be going into the carboy on Friday. I'll probably add some additional water and sugar at that time and the fermentation will continue. I'll post more about it when I move it to the carboy. Looking forward to seeing how this will taste!