6-8 lbs per gallon. Destone, quarter and freeze them first. It'll help bring more liquid to the equation. DO NOT ADD WATER. If you have to add liquid to get your volume up, use 3-4 cans of Welch's white grape/peach to a gallon of water. Thaw and sulfite the peaches for 24 hours before pitching the yeast. Use acid blend to get your TA into the .65 range. Give it a little tannin - maybe a teaspoon per 3 gallons. I like Cotes de Blanc for yeast. On day 3 of the fermentation, add bentonite. Peach will throw a LOT of sediment, so up your starting volume to compensate. The last batch I did, I used sugar to backsweeten. I think for this year's batch, I might use Welchs white grape peach concentrate. Still undecided though. My last one turned out pretty good, but I'd like a little more peach punch to it. Below is the recipe I used on the 2012 vintage. I wish I had more fruit, but it still turned out pretty good. It took a while to come around though.
Recipe for a 3 gallon batch:
~19lbs of sliced/pitted peaches (~21 lbs before pitting)
One medium banana, sliced with skin on
1 tsp pectic enzyme
1 tsp tannin
1 tsp yeast nutrient
1 tsp of acid blend (didn't have a titration kit - next time target .60-.65%)
1/4 tsp of KMETA
Welches white grape/peach concentrate (4 cans mixed w/ ~1.25 gallon of water)
Cotes des blanc yeast
Thaw peaches, and add KMETA, let it sit for ~12 hours
Add pectic enzyme, let sit for another ~12 hours
Top up primary to ~4 gallons with WWGP/Water mix (I assume I'll lose quite a bit when I rack to secondary)
Add sugar/simple syrup to target SG of 1.085 (I just used sugar, and stirred very well until it was disolved)
pitch yeast - hydrated first with a cup of water and about 1/4 cup of must
stir/squeeze mesh bags lightly at least once a day
at ~1.010, transfer to secondary and ferment dry
Once dry, rack, degass and add another 1/8 tsp of KMETA and 1.5 tsp of Ksorbate to stabilize
Backsweeten to taste
Let it clear naturally, racking as needed and adding 1/8 tsp KMETA every ~3 months