I own and operate a peach orchard and have been experimenting with fermenting straight peaches the past 3 years and am finally having success with my recipe this year!
First, I'm thinking what do I call it ? It drinks like a cider but technically not a cider since there are no apples. Maybe like a pear cider being perry it can be called a peachy? The initial Brix is typically around 13, so not high alcohol to reflect as a "wine" either even though it technically is a fruit wine. It's dry, acidic but with a distinct acidic aroma- almost like some peach saisons I have had.
Second, if I wanted to bottle and sell it, would is be reasonable to expect to make simple/cheap modifications to be able to brew at the orchard? I can't find much information on infastructure/equipment required for brewing. Of course, there's the whole permitting side but I'm thinking about the physical assets required first.