Harry, as Ray indicated, you may have left a lot of the yeast behind
when you went from primary to secondary. This is not uncommon, as
many yeast strains migrate to the lees and get left behind.

The slowness in fermentation may be because your apricots had been
treated with a preservative before being dried. Dried fruit often is,
so you really have to read the labels carefully and even then you can
be misled. Whether the yeast got left behind or the apricots were
treated with a preservative, it sounds like (from your second post)
fermentation is slowly coming back.

I would not be concerned at this point. Wait it out and let the yeast
renew their population while continuing to make that wine. But do not
rack again until the s.g. is at 1.000 or below. And get a new
hydrometer. It is the one essential instrument every winemaker needs,
and they are not at all expensive.

Good luck, and let us know how it turns out.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/