To make the yeast culture I mixed 2,5 dl of water, 50 grams of honey, 25 grams of sugar and 125 grams of apricots. I kept the mixture in room temperature, in a lidded jar. After a couples of days it started fermenting, and after about five ddays it was done. By then it smelled alcoholic, there were lots of bubbles rising, and there was foam on the surface of the liquid. Then I removed the apricots, and, voila, I had my liquid yeast.
I used the fruit to make another batch of yeast, by mixing the soggy remains of the fruit again with water, sugar and honey, the same amounts as the first time. This time around the fermentation sarted a lot quicker, and the yeast culture was finished in about two days. This time what remained of the apricots were too soggy to be used again.