if not fermenting in the store bought juice container, pour one gallon of apple juice into your personal 1 gallon container.
use the sweetness calculator to determine how much sugar to add and juice to remove. removing juice is necessary to give the cider enough room to breathe without bubbling over while fermenting.
once calculated, mix in appropriate amount of sugar and remove appropriate amount of apple juice for headroom.
add brewsy bag.
apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
defrost your peaches and, if not already sliced, cut into small segments.
add to your fermentation bottle and replace airlock.
move to the fridge for 48 hours.
after 48 hours in the fridge, pour cider off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return cider to newly rinsed bottle).
store your cider in the fridge to keep chilled and fresh.
