Earlier this summer I made about 7 gallons of a Rhubarb Rye Saison. i bottled 4 gallons and pitched brett L. Into the other 3 gallons about 3 weeks ago. I harvested peaches today and plan on, in the next few days, putting about 5 pounds of the peaches, after freezing and thawing, in a 3 gallon carboy in smallish chunks and racking the brett saison into said 3 gallon carboy. The general idea is to leave this upstairs (70ish ambient temp) for a couple months then rack off peaches into new carboy and put in cellar(60 ish) for a few months. Is this sound? Any ideas? Just fooling around with my first sour attempt on a whim.