Disaster struck (small disaster) It wasn't a volcano or geyser, it was a tidal wave. Using the stirring wand in an electric drill was a bad idea in a straight-sided pail full almost to the top. I lost at least a cup of must, which is a lot when I only have about 5 quarts. I transferred it all to a barrel-shaped container with a shoulder; it holds just over 2 gallons. I will use that container right from the start next time and make about 6 quarts.
The preserves have totally broken up and there's mushy fruit on top now. It smells wonderful. The must is very milky-looking now from all the yeast, and a light apricot color. The stuff on the floor very quickly smelled not-wonderful because I didn't clean it up very well at first. After it dried, another damp mopping with some Lysol took care of it.
I bottled the apricot mead about a month ago in those 13-ish ounce stubby gingerale bottles, with a half teaspoon of sugar and a crown cap. I didn't think it would carbonate. I opened one yesterday. It is lightly carbonated and very clear, with a nice yellow color from the apricots. It smells good and tastes good but I don't have the experience to describe it. Doesn't necessarily smell like apricots but it is fruity. It is also really hides the alcohol and you could hurt yourself with this stuff. I'm going to let the rest of the bottles age another month, then it will probably disappear fast.