Oooh... this is a good one...
2 quarts of peaches (I used my mother's canned peaches)
1 1/2 pounds raisins
3.5 cups sugar (can adjust according to hydrometer)
1 cup lemon juice
1 tsp yeast nutrients
1 tsp pectic enzyme
1 sachet wine yeast
To sanitized vessel add: peaches, raisins, one gallon boiling water, nutrients, pectic enzyme, and sugar. Stir well, and let sit overnight. The next day, add in the wine yeast, and stir well. You should notice the peaches really breaking down and getting mushy, this will be in part because of the pectic enzyme, and in part because of the yeast. Let sit five days with stirring each day.
Transfer to a secondary fermentor, keeping out all the peaches, raisins, and as much gunk as possible. Allow to ferment for at lease two weeks before racking again. Rack every three weeks until very clear and little sediment appears on the bottom of the vessel (this may be after just one or two more rackings). Allow to age at least six months if you can (although a year is better!).
Tips: Those peaches really get to falling apart. With any fruit wine... or just about any wine at all, I find that a kitchen strainer/sifter can be an excellent tool. This is the metal mesh strainer with a handle. What I like to do is to sanitize the strainer, and then dip it into the mixture of fruit/water/sugar/yeast etc. before transferring to the secondary fermentor to scoop out all of the fruit and raisins. Then all I have to do is pour or siphon the liquid from one container to the next. Another simplifying option is to pour your wine through the strainer while you're transferring (this is where your helper comes in).
Related Recipes: apple cider, pear cider