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24 inch autosiphon. I hadn't planned on moving up to larger size wine batches(I like variety so 1 gallon is perfect for me) but I inherited a batch and my mini siphon is a little too small.

I ferment to dry (1.00) in the primary (5 gallon food grade bucket with muslin cloth rubber banded over the top. This makes it easy to punch down the mat from the fruit, and I never saw the reason for racking to secondary before that. I have the fruit in a brew bag so if I want I can pull that...

The general rule of thumb I had heard was for making 2 gallons or less, use 1/2 a packet, if over 2 gallons use a whole packet, with the caveat that If ABV is over 13%, use a full packet regardless. Worst case scenario is that a portion of the extra yeast dies off and acts as a nutrient for its...

No worries, sounds like you got it figured out pretty well. One thing I noticed is it's really hard to find temperature ranges on Youngs yeast. The technical specs on their yeasts don't list it, and the general Brewing FAQ just says that 'usually' 18-25C(64.4-77F) is fine.... That seems a pretty...

The good thing is, from what I see, Youngs all purpose is a pretty hardy yeast and can handle higher alcohol so if you have to add more, that shouldn't be an issue. How often did you stir? I will generally stir morning and night for the first week to ten days(especially critical if you have the...

Sam, I'm a little confused by your numbers: did you mean 1.09 SG and 1.064 FG? If so, ABV would be 3.41%. Online ABV Calc How long ago did you start the wine? Because with those numbers, I'd say your fermentation isn't even close to done. For example, a dessert wine, which is very sweet...