I have an experimental 3 gallon batch of peach wine going right now.
I took a couple buckets of fresh peaches (my grandfather grew them actually), peeled them, pitted them and mashed them in a couple grain bags. I put in a pound or a pound and a half of sugar per gallon in some water and steeped the peaches in it for a few days, stirring daily.
I pulled out the bags of peaches and added nutrient, pectic enzyme and the yeast and let it go. It's in the secondary now and is starting to clear. It smells strange, but taste pretty good.
Primary 1: PawPaw Wheat
Primary 2 Air
Secondary 1: Experimental Wild Beer
Secondary 2: Backyard Blackberry/Grape Wine
Bottled/Drinking: Spiced Belgium Ale, Pumpkin Ale, and a variety of cider, mead and farmhouse wines
On Deck: Coffee Porter?