Wash and slice the peaches, removing the pits.

Place the sliced peaches in the primary fermentation vessel and crush them slightly.

Boil water in a large pot and stir in the sugar until dissolved.

Pour the hot sugar water over the peaches in the fermentation vessel.

Once cooled to room temperature, add the pectic enzyme and stir gently.

Sprinkle the wine yeast on top.

Cover the fermentation vessel and attach the airlock.

Monitor fermentation for a few days until bubbling is observed.

After 4-6 weeks, siphon the wine into the secondary fermentation vessel.