Personally, I'm not one for steam juicing. It makes the fruit easier to handle by removing the pulp, but it adds water to the liquid - the steam part. Not to mention, that pulp has 'goodies' in it both for the flavor of the wine and the health of the yeast.
My first batch of wine was a Peach made from 150lbs of Cali peaches. Made 12 gallons, because I added water; it should have only made 8 gallons, from pure juice.
It's coming up on 3 years old, in August.. Semi-sweet when i bottled, semi-dry now.. But the peach keeps coming out more and more and more as time goes on. I added 2lbs of golden raisins to my first batch.
I made a second batch of Peach this last fall, using about 40lbs of peaches. Because I didnt have access to the freezer, I added water. Since you're freezing your peaches, I'd skip both the water addition & the steam-juicer.
If those peaches are "Farm-ripe" AND you freeze them, a steam juicer is overkill. They'll be mush when you pull them out of the freezer anyway.
I made additions of Booster Blanc & Opti-White to my second batch of Peach wine, and have been comparing it, as it ages, to what I remember of the first batch of peach I made. This second batch has more color, more peach aroma earlier, has more body/mouthfeel, and a longer finish.
Booster Blanc/Rouge & Opti-White/-Red are must-have additions to my fruit wines these days.
The funk you're talking about, is just 'fermenting peaches'. Nothing wrong, it just stinks to some. My sister swears it smells like puke and she physically gags when in the same room as fermenting peaches. I just accept the smell for what it is, and 'look through it' to try to find signs of H2S or other, real funk.
Peach lees are also pretty fluffy in comparison to a lot of other fruits. Following advice that Turock preaches pretty often, will help you with that. Thaw the fruit, add pectic enzyme while it thaws, when room temp pitch your yeast/starter. after another day or two, add bentonite to the fermentation. Bentonite will help firm up the gross lees, as well as removing some haze-causing particles, when you rack to a carboy..
So..
Day 1
Thaw + Pectic enzyme
Day 3-4
Measure SG & TA - adjust to 1.080 - 1.085 & 0.6 - 0/65 % TA
Make/Add yeast starter
Add Opti-White & Booster Blanc
Day 5-6
Add 1/2 total yeast nutrient
Add bentonite
Day 7-12
Monitor fermentation
Add other 1/2 yeast nutrient, before half-sugar break
(Original SG of 1.080 puts '1/2 sugar break' at 1.040)
Day 13-15
When dry, rack to carboy
Rack off gross lees
Degas
Add K-meta
Rack off sur lees
Age for 12-18 months
Drink, and amaze yourself