I add pectic enzyme to all my fruit wines for better extraction of flavor and color. It has sometimes really helped clear the wine later. I think straining with a bag after primary fermentation and then letting it settle should work; worked for me. Pressing may just make more fine particles and cloud it up more. The brown coloration is probably oxidation as others have thought. Some KMS (metabisulfite) should slow down the oxidation, but of course add after fermentation is done. I remove browning with an egg white based powder (ovo white) something like that. I've made peach a couple of times. Suggest very ripe peaches or the flavor is weak.