I thought I'd experiment with some fruit wines, so I picked up some of the Vintner's Harvest concentrates and purees - apricot, plum, and peach. My basic plan for a 3-gallon batch is as follows: 1 - 96 oz. can apricot concentrate 1 - 49 oz. can apricot puree 1-2 cans of frozen white gape concentrate (depending on where it puts me for a target S.G. of 1.080) water to a bit over 3 gallons Planning to let it soak with potassium metabisulfite and pectic enzyme for 24 hours, then verify/adjust S.G. and acid (I'm guessing a pH of 3.4 would be appropriate), potentially add a bit of tannin, then pitch the yeast (71B?). That's the basic formula I'd use for all 3 fruits. My goal, if I can pull it off, it to ferment to dry and not back-sweeten. My basic practice for the kit wines I've done is to rack to secondary when the S.G. gets down to around 1.02, then let it sit and slowly finish fermenting for 2-3 weeks. But I know some folks don't bother with a secondary vessel if they're not using grape skins or adjunct fruit. They just go straight from a ~3-week single-vessel fermentation to bulk aging. What would be the best practice for these concentrate/puree mixtures?