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Ants are the culprit. They herd aphids like cattle. Aphids eat the leaves and secrete a sweet sticky substance that ants love. You can spray but will kill the good insects like lady bugs that love aphids. If there are only a few leaves you could spray just those leaves or hand wash with warm...

When I made my apple wine I used pure apple juice and added the extra sugar half white and half brown. I still inverted it to help the yeast feed on it. It darkened it a bit and the brown sugar did add a small taste to it but not major difference.

I get the holes and brown spots on my leaves. Not enough to hurt grapes or vines. Mother Nature will help to curb the insects and or fungus. If it gets bad a good spray program will help but you will kill the good insects too.

Like Dan said. It does change color and taste a bit but not a huge difference. White sugar is easier.

Once I prep my wines for aging I do not rerack or add additional k meta. Just be sure the airlock is filled. Keep the cat outta there and let your wines alone. After a year for reds rack off of any sediment, tartaric acid and oak if any. Back sweeten to desired taste and add sorbate and...

Depending upon how small the seeds are you can always try a spaghetti strainer. Incorporate that and a mesh bag if they are small.

Yes the first 3 years nip off any grape clusters. Train your cordons and trunk the way you like. Don't be afraid to trim if and when they get too long. Your plants need to develop a deep root system. Aside from that they look good. It is an exciting time to watch them grow.

I wouldn't rush a fermentation. 6-7 days is fast enough.

Mine is slow too and I only added 1 bottle of lemon juice. Is it in a bucket? Keep it well oxygenated. It may still be fermenting but so slow it's not visible. Stir and degas often. I hold off adding lemon juice until fermentation is thru. Less acidity to hurt yeast. I presume you used...

Not sure if you sprinkled the yeast on your must or did a yeast starter. I always use a starter to give it an extra boost. You will be fine.

Your long plastic spoon is fine.

If you give it a quick stir once then watch to see if tiny bubbles rush to surface like a can of pop it has started. Again that yeast never seems to take off quick. I prefer Lalvin brand. They are very vigorous. Keep it warm even if you need to place on a piece of wood or corrugated board...

Sometimes that yeast takes a while to get going. Look at it very carefully, you may see tiny bubbles coming up to the surface. This would be an indication of fermentation underway. You can also use your hydrometer to check fermentation once it has started. No need to stir your must lightly...

Siphon a small amount of wine out of your carboy. Place in a sauce pan and put on the very lowest heat on your stove. Add the amount of sugar needed to raise your wine to the desired specific gravity. You can dissolve twice the amount of sugar into one half the amount of wine. For example you...

If you are using natural corks leave upright a week to allow the corks to fully seat. Then lay on their side and watch to see if any leak. If you use synthetic corks there is no need to lay on their side. I use all synthetic corks and all of my wine bottles stand upright. They stack easier and...

I made an apple wine from WalMart apple juice. Musselman's to be exact. It's a shame, it was cheaper than me pressing bought cider apples. I would suggest simmer it down to half volume to intensify the flavor. Most likely need to add a little acid, without a test it's hard to say. You can add...

You may stir it a few times a day releasing excess CO2 and mix in O2 to help the yeast. Keep it warm. It may ferment slowly, don't worry. If you haven't started already you can add the lemon juice upon fermentation being finished. The lemon juice does nothing to help fermentation so adding...

Yes. You may start it with a fresh yeast and create a starter for it or use the slurry from another.

That's why I do not add all of the lemon juice until it is completely fermented dry. Lemon juice does nothing to assist the fermentation. I have a batch going now on 2nd week and it's been cool to warm temps. It will be fine. Stir often, incorporate in O2, space out nutrients and add a teaspoon...

Another SW PA'er. Welcome to the forum. We have a great group of folks on here…especially in PA :)