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mature vines can have roots 8ft deep and around the surface of the vine. if you can dig up and reserve a good amount of roots they may survive a transplant.

planting vines east to west is fine. The grapes will achieve highest sun exposure, Caution on the wine break as the shade does not reach the vines. you will receive lower growth and harvest because of the shade.

add 4 oz of dried elderberries to must to get some tannin

I decided to approach the corking in another way. I bought screw top bottles using the Stirling finish. found the screw tops on net. as you can see from the video Steve modified his corker to pneumatic. suggest contacting him for any advice.

potassium sorbate can be detected by some winemakers. it resembles bumble gum. if using suggest making some wines without

increase temp and stir every day

I always used SEVEN in my tanks mix

I would suggest double checking your method of sso2 measurement

ground venison makes great meatballs

there are correction calculations on the Internet. start with Northern Brewer

it is residue from the fermentation. you should ferment in a open bucket then cover with a towel. this would give better access to the must. if you have a bucket move the fermentation to it now.

a air lock is required to release gas as the wine ages. also any sediment would cling to the sides of the carboy instead of the bottom. follow tradition it has its reasons. keep carboy up and add water to a air lock

sounds like you disturbed the sediment. let it settle then rack leaving sediment behind then bottle

normally #8 or#9 corks are used for wine bottling the #9 are slightly larger. I used these for long term storage on wines. if the bottle is for screw caps the opening is smaller and a #8 is recommended it still may cause and indentation.

I have used them for at least two years without issue

the only way to found out is to taste it. if gone bad most likely taste like vinegar. keep if so great vinegar. good luck

I have had good luck adding 3/4 cup sugar for 23 liters of wine. need to stir about two minutes or more to assure sugar is dissolved. bottle to champagne bottle with wired plastic cap.

your procedures are sound

yes

used a refractometer thru fermentation for over 20 years with correction table works great. there is an argument that at low values near finish it may be inaccurate even though corrected. just use a hydrometer at this point if necessary.