I bought some dried apricots to try to make wine with. Then I noticed on the ingredients: Sulfur Dioxide as a preservative. I believe that the SO2 will dissipate over time though. In preparation, I washed each piece of fruit under running water, and sliced the fruit thinly. To 1 gallon of 100% apple juice, I added 2 lb. of fruit, and figure to wait a day or so before adding Pectic and the remaining ingredients later. I figure on using a Champagne yeast on this, what do you figure my chances are?