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Love the carboy crate, dude! What other cool projects you have?

Yeah, try an open bucket. I bet it goes next time. Not often will it stall (although I had it happen once with acidic limes!). As for racking, just asking how soon it goes into glass/airlock. Don't do it too soon. No sooner that 1.010. 1.000 is even better. That way, if it happens to stall...

hmmm. I don't think letting it set for 7 days is a best practice... What is the benefit?

You could try covering it up with spices, or extra sweenter. For example, if it's a apple wine, I would add extra nutmeg, clove and cinnamon. Maybe add a bit more Honey for a sweeter flavor. You could even add some vodka (100 proof) or Everclear (careful!) to up your ABV. Try a few things...

Do you keep in a bucket/open container the entire time? I usually start mine in the bucket (covered, of course), and let it run until 1.000. It's like an unstoppable train in the bucket. What and when do you rack?

Sure! Just dump away. Beware, I made an 18% staged sugar addition wine, and its nasty man. You want 5 gallons of nasty headache juice? Or 5 gallons of delicious (spiced?) apple wine? eh?

You will only loose like 1% of the juice from leaky bags. I'd just thaw on a sunny morning, and start pressing. Stagger more apples out of the freezer as you press the thawed ones. Where do you store almost a ton of apples at dude? Holy crap, my big deep freezer is full with nearly 200 lbs!

Yup, Cran-Apple Melomel. Simple :)

Where do you store that monstrosity when you aren't using it for the 25 seconds you need to bottle a batch of wine? Maybe my house is too small...but for the average winemaker (I make about 140 bottles a year) or more, just seems like overkill. Opening a small winery? Well, sure!

Yoop, I use this one: https://www.amazon.com/dp/B000FRWJNE/?tag=skimlinks_replacement-20 and I get unbeveled #9's in super easy...and I'm not a big guy. I guess it depends on how much space you have!

Either will work, 8's are easier, will seal for 2-3 years+. #9 for 5+ years. Length doesn't really matter. Depth = they should just go in. Tap down with a dowel if not. I float mine in starsan for a few mins prior, the #9's go in easy that way, with hand dual lever corker.

stop mixing. I've found that can slow yeast down, at least temporarily....

Several times, yes. Always works fine! No additional sediment. If you are worried, add your juice, and then add a clearing agent, like SuperKleer. You must stabilize, as you are adding sugar, as you would any time you added sugar to a finished wine!

For backsweetening with it's own juice, here is what I do. Save the juice, as you already are. If it's going to be months - FREEZE IT. When adding back in, don't forget, it will lower your ABV...so account for that. After you are done with your final racking, add your sorbate, and the juice...

My artistic outlet and free booze. Applies to both my tenants. Cheapness and need to create things.

Just be sure you don't leave all that headspace in the 2nd gallon. Put into regular wine bottles after fermentation is nearly done.

Don't toss it now. Finish it up, and take as a lesson!

Who is this man child who has Multiple Times thieved and ruined your wines? Kick his ass out, or deliver an ultimatum, man. He is a adult. Nothing peeves me more than such irresponsibility.

You should try using those newfangled computational things. I think you may even own one!!

As much as I like Morning Glories, I doubt they have much taste. I'd say give it a 1 gallon go, and start with 1 glass, and see what happens. You won't die...but yeah, diarrhea?