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You are right on the money.

Looks good, Phil. Just be sure to punch the bag down twice a day to keep the strawberries wet.

Looks like there are a couple of potential Darwin award winners in that bunch.

When I have raisins in a kit I try to squeeze every one, popping them to get the most flavor from them. Squeeze away.

As it clears it will lighten up. Once it appears totally clear you might consider filtering it. I did a white that looked totally clear. After filtering the difference was night and day. I even called my wife into the wine room to look when it was half filtered and half not yet through the...

I have a Schucco, also from Ebay for <$100.

Made this one a couple of years ago (Synergy 2 LR) and really enjoyed it. I think I have 1 1500ml bottle left. This year's is on deck. Might start it this weekend.

I typically add 0.4% ABV for a pound of raisins.

This is not a high temp operation, nor is there any pressure. If you don't have the ability to TIG weld the nipple in place, just epoxy it into the hole. Everything on the assembly only needs to be finger tight.

I made the Masters Edition PG for a friend who is a PG fanatic. She said it was the best she ever had.

I don't expect that the gasses building up in the head space will be a problem. They are coming out of the wine. Just air out the head space periodically.

You may have some off-gassing of the wine coming past the parafin oil collecting between the floating lid and the dust cover. Any CO2 collecting there will make the air in that space smell stale.

Many kits come with oak chips that are designed to be added when racking to the secondary. It's no problem to add supplemental oak at that time. I do it all the time.

You will probably have to decant each bottle off the sediment.

Mosti is one of the smallest of the kit makers, and as a result very few Mosti kits make it into the Winemaker Mag contest. Also, many of us have become quite dissatisfied with their results. I have made many Meglioli and Masters Edition kits that I am quite proud of, but have never entered the...

Gas is always more soluble in cold liquid than it is in warm liquid. That's why it is important to get the wine to 23-25C for degassing. Also, the warmer the wine is the better it will clarify. There is a very complex formula that quantifies settling rate of particles in liquid, which I no...

If you taste the wine and don't detect fizz, then you are sufficiently degassed.

The thermostat in question will not work for the cold winter weather. If you set it to provide power to the fridge when the temp in the freezer rises to, say, 25F then the power to the fridge will come on at that point. That, however, doesn't change the fact that the fridge side is still cold...

Put a piece of sanitized cheesecloth over the hole into the spigot. It's a messy job, but somebody's got to do it.

That is just a general recommendation. Judging by your description of the high acidity of the verjuice not much SO2 would be needed. Mike (ibglowin) has a curve of SO2 v. pH. He has posted it here several times. Check in the Chemicals and Testing section.