I read, one time, that the most flavorful peach is a free-stone peach. The cling peaches have less flavor. The last peach wine we made was from trash fruit so there were a number of different varieties in there. Red haven is one variety. Also you can add some nectarines to the batch--they are flavorful and sweet. Our trash fruit batch turned out very good--nice big peach flavor. It had some nectarines in with the peaches.
Consider that you will need 10# of fruit per gallon. Don't add any water--water is not needed and only dilutes the flavor. Destone the peaches and cut them up a little and freeze them for 24 hrs. This will yield alot of juice for testing when thawed. Use a good pectic enzyme like Lallzyme C-Max because it's a rapid de-pectizer and also aids in clearing and getting more juice yield. Otherwise, if using regular pectic enzyme, double the usual dose.
Set the PH to 3.3 as that PH seems really nice on peach. If you could get more peaches, it would be nice to have 100# because you may end up with something less than 5 gallons with 50#. Our peach ferment was done on 100# of fruit and we ended up with 9 gallons. 10# won't always equal a full gallon--depends on the juice yield of the fruit. So we always slighty under estimate how much yield we get so that we don't over-dose on the chemistries. Doing peach this way makes it turn out so good that you'll be mad at yourself for not making more. So if you can get more peaches, it might be something to think about.
Even tho this is a malic fruit, I wouldn't use 71B on it. I think it might make it too flabby. We like Montrachet, but Cote des Blanc works well too. Bentonite the primary after the pectic enzyme has done its work--around the second or third day of the ferment. This ferment really needs bentonite to help the wine go to crystal clear and control pectin haze. Bagging the fruit can help too because a peach mash is kind of tough to work with.
We did not add anything to the ferment--no tannin, etc. because we thought the juice tasted tannic enough.