I did two 5 gal washes this past fall. Put about 18#s peaches in each. Let your peaches get to the point where they are really soft, just before they start turning brown. I throw mine in a blender and mash 'em up really good. I had to add some sugar because they weren't very sweet, not very good peaches, but they were cheap. I've read some people throw in some of the pits but I don't. Anyway, pitch some yeast and you're good to go. I used distiller yeast but next time will try with some bakers or wine yeast.The worst part is separating off the wort; it's all real mushy. Give it time to settle is best. From 10 gal of mash I ended up with about 3 qts @ 70%abv. I aged for two months on plain oak (no roast or char) then cut it down to 50%abv and will continuing aging for a good while. Samples have been very good!
"Necessity is the plea for every infringement of human freedom. It is the argument of tyrants; it is the creed of slaves." William Pitt