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If you're looking at maintaining particles in suspension, it might help to look at an emulsifier like gum arabic. Tho that might effect the taste and would certainly give a heavier mouthfeel. Or you could just shake it before you drink it :P

So I've been baking with sourdough for many years, and after I started brewing beer I decided that my sourdough starter had a wonderful, not overpoweringly sour aroma and that I would try that in a honeyed wheatbeer recipe that I really liked (scaled down to 1 gal): 1.5# wheat malt 1.0#...

I have tried peach wheat before, tho the recipe was a bit different: 2-row pale: 4lbs Wheat malt: 5lbs Flaked wheat: 1.5lbs I pitched it onto 6lbs of frozen peaches, and while it smelled nice for the first few days/week the peach flavor fell flat by the time it had finished bottle conditioning...