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Looks like some dried yest, RDWHAHB. Leave it somewhere dark and not too cold for a couple of weeks.

Soak some oak chips in whiskey then add it to your fermenter.

They don't ship here.

Just lumps of yeast, completely normal. I usually give mine a swirl to get them back in solution and stop them going gross.

Homocider

You can, but I wouldn't risk any potential off-flavours. Go the safe route and add it at bottling.

I personally wouldn't even think about using them if they had any mold in them whatsoever. I've had too many bottles wasted because of how hard it is to remove. I bath in hot soapy water, then rinse with fresh, then dry, then do the same with steriliser.

Let it ride out, I leave mine alone for a month or until clear until I transfer or bottle it. As above said, use a hydrometer to measure the specific gravity, the same reading over a few days is a better indication that fermentation has ceased than the airlock.

Pectinase can be added post fermentation but isn't as effective due to the presence of alcohol. I find that time and patience are best at clearing but you could try some gelatin or chitosan.

It won't kill the yeast and it probably won't affect the fermentation at all in the first week or so. Leave it a week then think about transferring. I would also take a sample while transferring and measure the specific gravity, if it's not completely dry at this point treat it's new carboy as a...

Air lock bubbling is not a good indicator of active fermentation, you might have a leak around the bung or lid which is allowing CO2 to escape. As a side note, no need for pectinase in juice unless it's cloudy to begin with.

I would wait at least 2 weeks

Let it ferment down dry again and re-prime/re-bottle would be the easiest thing to do, not the quickest thing to do. Edit: or bottle again now and look into pasteurising.

Here is a good priming calculator for you to use http://www.brewersfriend.com/beer-priming-calculator/ or alternatively you can download the app for your phone. There are differences in carbonation between different types of sugars and syrups (honey/maple etc). I'm not sure why everyone else is...

Doesn't sound like you did anything different to standard procedure. How long has it been in primary fermentation? I would pull a sample and see what the specific gravity is, that way we can see how far along it is. I assume it's under a suitable airlock as well?

I've heard the a few purges will usually remove the sulphur smell, try having a search on the forums. There was a thread here a few weeks ago on it too (I would link but I'm at work and on my phone!)

This looks perfectly normal to me.

+1 = 493 also apple and maple

I go a month or until clear in primary, before I even think of racking, getting clarity like this:

1. Yes. Pectinase isn't necessary and won't change the taste of the cider. It is mainly used for aesthetic purposes (clarity). 2. Yes, the majority of it should dissipate with time. 3. Shouldn't. Can't comment much further on this subject as I don't stabilise this way. 4. I use juice because...