Not an expert in the etymology of words, but "cider" usually refers to a low alcohol wine made from specifically from apples. Wines - low or higher ABVs - made from other fruits are simply "wines", so you can certainly make an apricot wine. You can replace the juice 1:1 or better yet, you might take an hydrometer and check the specific gravity of the juice. Typically, apple juice will be in the region of 1.050. I suspect that apricot juice will be about the same. A starting gravity of 1.050 has a potential ABV of about 6.5% so you might want to increase the gravity to about 1.090 which is far more typical of a wine (will age better too). I don't know how good apricots are at providing yeast with the nutrients they need but I would add about 1 T of Fermaid O after the lag phase has ended. Apples are endowed with malic acid - That's a strong acid but I am unsure how tart apricots might be so I would taste the wine before you bottle (AFTER fermentation has ended ) to see if you need to add any more tartness. If it needs a kick I would perhaps add some lemon juice. One last point: I am assuming that you are thinking of fermenting apricot juice. If you intend to simply add the fruit to some water... I would cancel the water and buy about 10 pounds of fresh fruit for each gallon of juice. You don't want to dilute the juice with water... and you will need about that much fruit to express about 1 gallon of juice. Of course, you can buy pressed apricot juice at your local supermarket. In any event, you want to add pectic enzyme to the juice about 12 hours before you pitch the yeast. That'll help break down the pectins and so help create a brighter , clearer wine
