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Welcome, glad your here!

Welcome from North Carolina! :b

Greetings and salutations.

Hello and welcome!

Hello! :b

Welcome !!! :r

Welcome to WMT. Lots of great folks and great information here.

No problem, when your ready to transfer to secondary, about 1.010 sg, just squeeze the bag out. Get the most out of fruit.

You may need to remove a few ounces of the wine to allow for the volume displacement prior to putting your stirring stick in the carboy. You can return it when finished.

I use a stir stick personally. 30" long 1/2" in diameter. Works for me.

I would try to De-gas as much as possible prior to fining the wine. If it is still fermenting I'd wait and rake a couple of times first. If you are not in hurry you can wait and time will take care of de-gassing and clarification issues. Fining and de-gassing can both be done in the carboy...

Welcome Viktor from the North Carolina Sandhills, USA. Sounds like you have a great thing going on with you vineyard. I am envious.

Welcome to WMT. Don't know about dogwood wine though. Maybe someone will chime in.

Greetings from SE North Carolina. Welcome.

Fresh or frozen, no big thing. What was your final SG and how much volume did you end up with. You didn't mention you starting must level. Acid blend?

One bubble will bring forth millions. Happens to me occasionally. Sometimes I just forget. Usually in a hurry. Patients is a virtue in all aspects of this hobby. I have to think three move ahead. :h

Yes, #9's

I use a two handled Italian corker and have no problem using it alone. It compresses the cork and zoom, its in the bottle. It will leave a depression in the cork sometimes but no biggie. It helps to wet the corks. Kmeta or a campdon solution. It does also get some cork debris in it so you have...

Rusty, looks great. I have a small space also, hope to expand in the future. Have to fight (beg) the wife for space. :d

Greetings and welcome. Glad your here. :b