Step 1: Wash and chop 6-8 ripe peaches, pitting them and cutting into pieces to release natural sugars.

Step 2: In a large pot, bring 1 gallon of water to a rolling boil over high heat (about 212°F) for 2 minutes to sanitize.

Step 3: Remove the pot from heat and stir in 2 cups of honey until fully dissolved, then allow the mixture to cool to room temperature (about 20 minutes).

Step 4: Sanitize and set up a 1-gallon glass carboy; use a funnel to transfer the cooled honey-water mixture into the carboy.

Step 5: Add the chopped peaches and 1 teaspoon of yeast nutrient to the carboy, gently mixing with a sanitized spoon.

Step 6: Sprinkle 1 packet of champagne or mead yeast on top of the mixture without stirring, then seal the carboy with an airlock and stopper.

Step 7: Place the carboy in a cool, dark location at 65-75°F and ferment for 4-6 weeks, monitoring that airlock bubbling starts within 2-3 days.

Step 8: Once fermentation has ceased (no bubbles in the airlock for several days), siphon the mead into sanitized bottles, leaving sediment behind.