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I have D47 chugging away and it damned well better get to 13/14%! It got to 1/3 sugar break under 24 hours at 17C.

Not at all. You should get drinkable wine and learn some stuff along the way.

Kit makers have a vested interest in making the kit as easy and 'fool proof' as possible. Works ≠ Optimal

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As a practical matter, there is none. If your water tastes good, use it and don't worry. I've seen it argued that since only water molecules are removed during concentration, only distilled water should be used for reconstitution.

Seems a tad early to me but might be good protection just in case. You might want to have some yeast on hand for a second go in case what you put in ferments but doesn't reproduce a second generation.

I started as a beer brewer. Beers I've brewed with Belgian yeast strains seem to have a larger affect on me given beers with the same alcohol content and I ferment with controlled temperatures. It isn't unusual for a Belgian Abbey style brew to let the temps raise well above what I would. The...

Now you see why some people don't bottle for a year? ;) Patience isn't a virtue. It is a tool.

How does it taste? If infected with that much 'gunk' you should be able to tell if there are off flavors.

I have a ton of security settings to the point it I keep a second browser open for some tasks but I stay signed in. Cookies sound like a good guess though.

Yeah. I've come to the conclusion most of my bottles need nothing other than a small label to ID the contents as they are just going to sit in my basement till I drink them. I'll do a sheet of 4 labels per batch up front and I can always do more if I need them later. No more large label on...

You still dilute the influence of the grapes and results might be variable depending on yeast viability. The later you add it the more you run the chance of bottle fermentation or off flavors.

I've used a funnel sealed with 'perma-gum', kind of like modeling clay, in a canning jar with banana as bait to good effect.

Way too early to panic. But, your choice. ;) I had the same thing with a beer once. One hell of a 'bitter bomb' on the back end when I tasted it early. Gone by the time bottle carbing was done and that was probably at the 7/8 week period.

You don't read much of people suffocating themselves sleeping with bed sheets so I think the yeast is fine with it. ;)

I happen to have HVAC gauges and they are useful in limiting the initial vacuum to control foaming. I probably wouldn't buy them for this if I didn't have them though.

My first rodeo with MLF so I've learned from reading that you MIGHT need to take the pH into account with it. If it is too low to start some strains may go nowhere if your pH is truly that low.

Do you know what temps your fermentation temperatures get up too? If they get high you could be getting some fusel alcohols that will probably age out,

I have RO water. 17 - 20 ppm so close enough. I always have jugs on hand but go to the sink for small quantities. Great for coffee and tea also.

Anything past this gets into the realm of 'don't over think this too much'. If you want to save a few bottles for aging to do a test, then do so and not worry too much about the rest. If I'm not mistaken both of these recipes were formulated with quick turn around in mind.