Clean and sanitize all cider making equipment before starting.
Pour the Apple juice into the fermenting vessel.
Take a hydrometer reading to measure the gravity and record.
Add yeast nutrient if desired.
Pour the yeast into the fermenter.
Close the fermenter and install an airlock filled with sanitizer.
Allow the cider to ferment in a cool and dark place for about two weeks.
Pack the peaches into a hop bag and place the bag into the fermenter for about a week.
Cold crash, rack and bottle.