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Colorado is having a bumper apricot year, so it is only fitting that I utilize this fabulous fruit by making an aged brandy or eau de vie. I'm wondering if anyone is willing to share their experience with fermenting raw vs. cooking for 30 mins prior to fermentation and (if going raw) the effectiveness of wild yeast, as my first 53 gallon barrel took off immediately after picking. I was planning on using a Nouveaux Fermentis champagne yeast but it is already very active. Thanks for any input. CB