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root phylloxera can be anywhere. grafted wines are necessary for vinifera. own rooted vine for hybrids or American grapes only

the spread sheet converts the brix reading using the refractometer for the wine with alcohol to the correct specific gravity

yes the flavor profile will be changed slightly but to the better since mixing different apples

not directly. readings are skewed because of alcohol. there are however correcting spreadsheets on the internet. Northern Brewer has one also Valley Vintner

normally it is suggested to add one cup of stuck wine to the starter. once fermenting then add two cups, once fermenting add 4 cups, continue in this matter doubling the volume of stuck wine added to the fermenting wine each time fermentation restarts

1092 is the goldilocks sg for a red wine

check with any local wineries they cannot reuse there bottles

Norton is very heavy in malic acid. many growers let it hang for a long period to reduce the malic acid. test if possible before picking.

sugar syrup made two cups sugar to one cup water. use at bench trials

try lemon juice

no sure just prune it out

verify what the kit will be initially then adjust with syrup or water as necessary. alcohol should not be used until wine is clear post fermentation. it will affect the taste and other flavor profiles of the wine. not suggested.

best option ferment dry do bench trails once cleared to determine sugar syrup amount

do a bench trail with the juice reduce risk with main batch

go to morewinemaking.com. scroll to bottom of page , select manuals I believe they have a list of recommended yeast for various varieties

check it buy adding it to about 100ml of water at 105F. should bloom in about 10 minutes.

could be root phyloxera are the vine grafted or own root vinifera

easy enough jut do a bench trail, take a measured amount of both say one cup combine and taste compare to the original. should give you the answer. want to get fancy combine different percentages see if a special blend is better than half half

fruit wines will normally increase in sweetness over time. can be expected for your wine

yes