Source: Mike Lindner (email@example.com), Mead Digest #190, 8/11/93
Washed, pitted, and "juiced" the aprocits to produce 1 1/2 quarts of delicious juice - added to hot must and turned off the heat for about 1/2 hour. Temperature was 190 degrees after adding fruit - dropped to about 180 degrees. Ran the must through my (new counterflow) wort chiller - in 15 minutes brought the temperature down to 80 degrees - and into 7 gallon glass carboy. Pitched yeast and fit the carboy with a fermentation lock.
The must looks like raw apple cider at this point - cloudy and orangy/brown. I drank the must used for the gravity sample, and had a hard time stopping myself from sampling more - it was sweet, with a strong tartness of ripe apricots and undercurrents of ginger complimenting it nicely - tastes much better than beer wort! I was worried about too little fruit or too much ginger, but it seems very well balanced at this point - I hope the finished product keeps the same blend of tastes.
Next morning: vigorous fermentation (3-5 bubbles/second) and about 1/2 inch of "kreusen" on the must. The smell is heavenly - like concentrated apricots, a little bit yeaste. I plan on racking to a secondary after a week, at which time I'll take another sample for gravity and tasting.