1. 1-liter pure peach juice
2. 1-liter water
3. 1 1/2 cups sugar
4. 1/8 teaspoon wine yeast
The next batch I will probably use slightly less yeast, maybe 3/32.
I strained the juice I had through a boiled pillow case to remove as much plup as possible, then filled the bottles. After filling the bottle with juice, water, and sugar I shook the bottle and waited until the sugar had dissolved. After that I added the yeast and sealed it with a E-Z cap. After a week I put the bottle in the fridge.
At this point there is a heavy layer of sediment at the bottom. On the batches I made this time I let the wine sit in the fridge before I transfered it to another bottle to remove much of the sediment.
I would probably wait a day or two and then make the transfer, but it might be better to wait a month or so to let it really settle before transfer or racking as the winemakers call it. The sediment was pretty heavy and the amount I had to leave behind left me with 3 liters. Next time I will take two 2-liters and transfer to three 1 one liter bottles and then let settle again till I want to drink it.