The peaches on my trees are getting closer and closer to maturation, and as they grow I too grow more and more tempted to attempt to make peach wine, though the more I research the more I realize that fermenting wine using peaches could potentially be very different in technique to what I'm used to fermenting, in particular the must of the peaches. Wine musts I've previously fermented were of a liquid consistency; mead contained no fruit so no fruit solids, hard cider I just pressed raw unwashed, unprocessed apples into cider and fermented with the wild bacteria and yeasts naturally found on the peels and contained no apple solids, and raspberry wine containing only raspberries and honey, though the raspberry solids sink to the bottom of the fermenting vessel, making sample taking and siphoning to another vessel relatively easy. Though from what I have seen in researching is that the peach must is typically thick and "pudding" like in consistency. I'm unsure of how I could measure the specific gravity with a hydrometer and collect an accurate reading, or how I would siphon to a secondary. Thus, I am asking for any general advice and wisdom from an experienced Peach Weinbrüher (What is the term for a wine-brewer in English?) for techniques, what to expect, or even problems I can expect in my venture, anything you believe would be helpful for someone entirely new to making peach wine like myself.