Source: Mike Lindner (mpl@cmprime.att.com)
Mead Lover's Digest #190, 11 August 1993

Ingredients:

9 lbs. wildflower honey
4 oz. grated ginger root
1 1/2 t. gypsum
1 t. citric acid
1 T. yeast nutrient
1/2 t. irish moss
3 lbs. apricots
2 pkgs. Red Star Pasteur champagne yeast
5+ gal. Poland Springs bottled water (my tap water tastes AWFUL)

Procedure:

I basically used Papazian's "Barkshack Ginger Mead" recipe, with some
variations. Heated 2.5 gal. of water, added all ingredients up to the
fruit. Brought slowly to 210 degrees F., skimming off the foam (and
much of the ginger). Washed, pitted, and "juiced" the apricots 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.