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I had the same questions on my first try. https://www.homebrewtalk.com/forum/threads/carbonating-after-3-months-in-carboy.667567/ You seem to have a pretty good handle on this. If I'm wrong then someone will quickly correct any misconceptions. Give it the 2 weeks, then throw it in the fridge...

It will dissipate with time. @RPh_Guy knows a lot more than I on this subject, and now that we have invoked his name he will will be forced to make an appearance by the magic of the forum..... K-meta will out gas from your must but I don't have any idea how long it will take. Don't waste any...

First, why remove any juice from them? Second, if you run them through the process several times you can reduce each gallon to 1/3 pretty easily. I have done this for both ciders and wines wth various store juices and it really enhances the flavors and boost the SG of the concentrate very well.

I would reserve one gallon till all other liquids are in, then fill to about 3 1/4 gallons. When you rack after primary set.the extra in a smaller container to use for topping later as you rack off lees and/or replace evaporated liquid.

Swmbo loves kiwi. Let us know if this is worth it.

I cannot speak to the reasons, but my bochet, which has been better with each bottle I opend up till now, has just given me a bottle that tastes as young as the first one I opend. All stored in the same cabinet, on their sides, using corks from the same bag. I told swmbo they must not have aged...

Both, and it doesn't hurt to cold crash to stun them while you do this.

An airlock only works if the system is sealed. I have one 2gallon bucket that could be within an inch of boiling over on a one gallon batch and the airlock would be stationary. Open it and give it a gentle stir, if it's fermenting it will fizz up at least a little.

Generally one would keg or bottle carb..... unless you mean force carb in the keg and then bottle it. Go for it, let us know how/if it works.

I wonder if the other SEG store chains are doing the same?

I use it in the juice from the shelf. Makes for a killer wine.

I use a rubber band from some asparagus I bought. Just run it top to bottom of the bottle. Works great.

Old orchard for the win.

campden tablets are sodium-metabisulfite or potassium metabisulfite. the potassium version is more flavor neutral. It is sometimes called k-meta and is used to stop wild yeast and bacteria from getting a running start in your must. Commercial yeasts are resistant to it. Sorbate is a...

I open my lids all the time. I have done a primary without a lid using a towel to keep critters out. It's the secondary where you need to be concerned with O2 exposure.

When you need to call some one to a thread you have to use the @ with their name as in @Yooper then pick them from the list that will pop up on your screen as you type.

My wife agrees with you.

No K-sorbate? You might get a restart of your fermentation. I would crack the lid on the gallon, assuming it is sealed, and make sure you did not build a bottle bomb.

.I agree. I did mine in primary and didn't get as much mango flavor as I would have liked. And Rph_guy might disagree, but if you stabilize then do the fruit addition, the alcohol will help extract your flavor without a restart ( or at least a very minor one) of your fermentation, which should...

I did a bochet with mango. It is semi dry. If the wife were not diabetic I would do it again semi sweet to sweet. It is however very good as is. It is just over 6 months from pitch date (4/5/19) and the acid taste is calming a lot. The mango flavor is there but not strong, I used about a pound...