Peaches + Yeast nutrient + Yeast = Peach wine....
Freezing helps -- I didn't freeze, but rather ground up the pitted peaches in the blender.
The other suggestion I have read is to boil a banana (No peel) and add the juice to the must to add some Body....
Don't add raw bananas unless you want Bud-Light Peach cider.... Fresh bananas are high in Alpha Amalyse enzyme -- which converts starches to sugars.... and subsequently converts everything that would add "Body" into things that ferment....
Be sure to remove ALL pits before you do this...
Peeling isn't necessary -- and the peels actually add some peach essence...
Yeast wise -- the "Standard" in Jack Keller's website is Montrachet or Champagne yeast. Folks also use EC-1118, and I am sure a Clean fermenting Ale yeast like Nottingham would do great and not create off flavors...
I used Montrachet on #1 batch.... my next batch will be with a slower fermenting Ale yeast or EC-1118... as the hard/fast fermenting wine yeasts seem to blow out all the flavors.... I personally would NOT use bread yeast for the same reason... The whole basement smelled like peaches for 3 days while I was fermenting, but the new wine only had a hint of peach essence....
Thanks
John