I've seen a couple of recipes suggesting a ratio of 3-4 lbs of peaches per 23 L batch is a good concentration of peaches to use. I am using full peaches, not canned purée, do I need to peel them? I know that the peels of some fruit can affect the flavour and haven't seen anything in the peach recipes referencing the peel - anyone have any comments? Also, I see lots of references to bringing fruit and grains to ~170'F to kill bacteria but not release pectins or off-flavours from oils....but I always read about having a pot and a thermometer....I use my oven, why don't I hear about that? Seems much easier. Anyone with comments on that? Anyway, back to peach peels.... Plan: quarter peaches and remove pits, (peel if necessary), freeze to burst internal peach cells. After transferring my IPA to a secondary, putting the frozen peach pieces in a food processor, and then in the oven @170'F for ~1 hour (with a bit water) to kill any bacteria, then adding the peach slurry to the secondary. Thoughts?