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It's not how long. It's how much sugar is left. @RPh_Guy knows the #'s I do not.

Add some nutrients. What temp are you fermenting at? I do mine at72°F and find that S05 works better at that temp. S04 gave me lots of sulphur. Assuming it not too late to add nutrients.

General rule is if you add sugar and go 10% or above you have apple wine. Bmd2k1 gets away with calling it cider at 14% because it's pure apple juice, concentrate, but apple juice nonetheless.

I have the original soaking in an Irish whiskey. Hopefully it will restore the cork.

At 30 days mine was more rocket fuel than wine. At six months it was decent, but as it gets older it is getting much smoother.

What he^ said.

You are talking about a champagne style cork? Made for these bottles I assume.

I tried one from squash. I screwed it up but good. Cook it for about 20 minutes. Put it in a fine mesh bag. Put the juice and veg in your bucket. Give 7-10 days and pull the veg. Check it from day 4 just incase it gets too strong. This will need to age. I would guess at least 6 months. Might...

None. It is a recipe to make wine from coffee.

If you are going to force carb it why pasteurize? Just stabilize it and then ad your honey and peach.

Using that yeast, I would be surprised if you have any sugars left when it finishes. Unless you used a lot of honey. That stuff eats sugar like a fat kid eats ice cream.

A Belgian bottle of what?

You can freeze concentrate anything. Even beer if you do it right. Take an sg, let it settle for the week, take another ag. If it hasn't changed it's done. Put it in the bottles of your choice and let it age a bit.

As long as the primaries have dropped the sg into the .999 range, degas them and leave your airlocks in. That should reduce spillage. I have a move coming up and am trying to get everything in bottles but at least 2 carboys are making the trip filled.

I have a 5 gallon wine that started bubbling again after I racked and topped it. It was started over 6 months ago. Just goes to show there are no rules. Yeasts are microscopic anarchists.

thanks for the link. I guess I can try it and see. I really want to use it as a serving jug for ciders.

That will just make a higher ABV. It will still ferment to dry as yeast will eat all available sugars till they die due to alcohol poisoning (% is higher than they can handle). If you want sweet then let it age and finish on it's own. Then stabilize and backsweeten.

All my brews are at 72°F. 7-8 days is standard for me.

Sounds good. Be careful with the cranberries. I do cranberry/other fruit wines and have to dilute the juice by 50%. Haven't used anything else that needs this so far. They are stronger than you would think. This is for a gallon?

Very feisty yeast? At 2 days I would open it and give it a stir, CAREFULLY, so as not to get a carbonation explosion. You may have sugars at the bottom. Then again it might actually be done. I would think that's too soon but one never knows.