Source: John (The Coyote) Wyllie (SLK6P@cc.usu.edu)
Mead Lover's Digest #214, 24 September 1993

Ingredients:

3/4 bushel of fresh peaches
6 lb. Clover honey
6 lb. corn sugar
2-1/2 tsp. Pectic enzyme
2 0z. Acid blend
1/2 tsp. Tannin
1 oz. yeast nutrient
Epernay yeast

Procedure:

Wash and pit peaches. Remove "bad" fruit. Chop into pieces and freeze
overnight packed in zip lock bags. Thaw. Pasteurize the honey/sugar in
a few gallons of water. Add pectic enzyme, acid blend, tannin,
nutrient. Skim any scum. Turn off heat, and add peaches. Cool and
pour into a bucket primary (ideally w/ a spigot). Pitch yeast starter.
Ferment. Rack off sediment after primary subsides. Smelled very
sulfury. Addition of campden will help stabilize the color of the
peaches. Add a day before pitching yeast. I lost a fair bit of volume
through rackings, but it ended up very clear, and "peachy" in color.