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Welcome. Wine making will hook you the same. I too have several hives. Where in the world are you

Abv doesnt necessarily go up by adding juice. because of volume added it can actually go lower. Sg of the juice added would need to be higher than original must to raise abv. Fermintation can change the flavor or the impact of your juice as well.

I am a cheapskate not that money is an issue i just dont like to spend more that i need to, on things i don't really need,. As far as a packet being too much, i dont see that as likely. The yeast is going to multiply at a crazy rate either way so in several hours there will be far more yeast...

Welcome to the group. I dont do kits but i would expect your must bucket to be slower than the kits. I would also guess that at three months you are pushing the limits of needed time to even complete a wine. Plenty to read here regarding kit instructions and real life applications. The...

I suppose you could split it up. I don't think I'd go more than 1/2 . But yeast is $1. So I've always used full package. If it where tougher to get or I had to wait for more I would make a fair sized starter. I like to hydrate and make a starter either way so a 1/2 gallon starter instead of a...

Degass yes The tiny bubbles form on any surface they can, causing particles to float. Im not a big fan of clearing additives, rack again and watch the bottom of your car boy, if fallout is visible it is clearing.

My favorite grapes are called free These are purple.

I dont disagree with anything you just said However I picked 75 lbs of my favorite red grapes sunday they are in a brute crushed and waiting and the juice is delicious. Just like it is it could be bottled and enjoyed by everyone i know .. Yet i am determined to turn it into something that...

2 to 3 times a month. 1 glass to 1 bottle per setting, usually a couple glasses at dinner friday eves. Could go a month without though. There are a couple events each year that turn the math on its ear as far as averages go.

Dumping sounds correct here. Normally i would say make vinegar with some thing you probably wont drink. But if its offensive and you cant drink it, dump it

ooops

Where in Or. Did you visit.

Looks like the salad might be a touch smarter than the author

Scooter is right Scooter is right. It is possible to still start it but youll need to have a fair sized starter, and it will still probably stall. Pure cider isnt that hard to find. Whole foods sells it in 1 gallon glass jugs. Then you can choose a yeast and not be so limited. Apple flavor is...

Keep us posted, even if if doesn't turn out well. I am sceptical, bubbles wont last through clearing. But nothing ventured nothing gained .

For primary most are refering to the majority if not all of the active fermintation . Moving from open, to air locked vessel when sg is near 1.000 or less to clear degass and age.

I dont have grape experience but many have posted about saving pressed skins to use with juice they purchase. Or add to a fruit wine, reducing the use of water

If you mixed both batches the small one should start the other. I recommend using a bucket for primary but its just for ease of stirring. Adding air lock at around 1.010 to 1.000 after racking to glass Stirring is less of an issue without skins forming a cap but i still do it.

Have you tried sweetening some a little. It doesn't have to be sweet for a little sugar to blend the flavors together and wake up the fruit a little. If you intend to restart it you have nothing to loose.