Well this is where I'm at at this point. A lot of the peaches were pretty tasty already. As I cleaned and sliced them to make the wine my kids were devouring my slices. Some were still too hard and green so I ended up with about half for the wine and half for the compost.
I decided to go with this recipe http://www.mrsteves.com/RecipeDetails.aspx?ID=48
I didn't measure OG the first night, I just put all 10lbs of sugar in. Also the peach weight I went with was sliced weight instead of pitted weight. Wondering if this all contributed to the OG being too high, I'll get back to that later.
I put the peaches, water, sugar, acid and campden together the first night. After putting it together I realized I had no pectic emzyme. So the next morning I picked some up and put it in about 12 hours after everything else had been put together. I pitched the yeast 24 hours after the enzyme was added. Before adding the yeast I checked the gravity and it was 1.114, is this going to be a problem? From what I'm reading that's a little on the high side.
We're now on day 4 after the yeast has been pitched and today there was a thick layer on top. I'm assuming this is just peach pulp?
I'm fermenting in a ale pale with towel on top. I've also been stirring every day. Is this the correct method and do I need to worry about oxidation doing this?
When should I move to secondary? Right now it's sitting right at the ale pales 5 gallon mark. Will a 5 gallon carboy have the proper amount of headspace or will volume loss from the peaches cause too much?