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Helen's Peach Brandy

50 large peaches, very ripe
7 peach pits
7 lb brown sugar
16 cups water, boiled
1 lb prunes
2 lbs raisins
1 slice dry toast
1 pkg yeast

Wash and half peaches, remove pits. Leave all bruising unless moldy.
Put in a large crock with 7 pits. Add sugar, prunes and raisins.
Pour boiling water over and stir with a wooden spoon. Cool to
lukewarm and float toast, spread with yeast, on top of mixture.
Cover with double layer of cheese cloth, then a blanket. Remove
yeast after 3 days. Keep in warm room for 10 days. Mark dates on
a tape on side of crock. Siphon into wine bottles and cork lightly.
Fill to keep cork wet. Set on basement flour for 6 weeks. Taste
wine for acidity. If too acid, heat one bottle with 2 lbs sugar
to dissolve. Add remaining wine and mix well. Rebottle. Cork
tightly. Serve cold.

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