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Did you ferment for only a week the first time you made the beer? A week in primary seems short to me and would explain the diacetyl. But yeah it doesn't sound like oxidation or contamination.

1.006 is a reasonable finishing gravity for a cider. I think it's safe to bottle given that it's been fermenting for almost 3 weeks so go for it! You're probably just noticing more bubbles now because moving the jug agitated some CO2 out of solution.

If they're at trace amounts it should be fine. Yeast need zinc for their metabolism anyway.

I don't think I understand your process for the second batch so correct me if I'm wrong... You made a 2 gallon batch, bottled 1 gallon, then let the other gallon sit in the fermenter for another month, then bottled that one. How long have these beers been bottled? The second batch is a month...

I've never made a starter with dry yeast but I rehydrate dry yeast in about a cup of boiled/cooled water for about 15 minutes prior to pitching. I've made a few lagers with 34/70 this way pitching 2 packs like you're going to and have had good results. I typically see some activity within 24...

Yeah, I'm thinking there's a leak. Check that your airlock is seated properly. Might have been pushed out of the rubber grommet it was that active.

If it's a kettle addition you definitely don't need to worry. I've dry hopped with my homegrown hops and I'm sure some insects managed to make it into a beer or 2 at some point and I haven't had any issues.

It probably won't be much different. Might not have the same malt richness but given all the other flavors going on you probably won't be able to taste any difference. Props for smoking your own malt!

Personally I'd wait. I rarely bottle/keg anything in less than 2 weeks.

Yes, there's a good chance that your problems are due to using bread yeast. I would try using some wine/cider yeast and add some yeast nutrient to your fruit juice. You should get much better results.

Sounds interesting. I have no idea how it will turn out but there doesn't seem to be anything obviously wrong with your recipe. Good luck!

Good move. I'd leave them both in that cold room and in another week or 2 they'll be ready to bottle. I recently brewed an Altbier with Wyeast 1007. That yeast works well down to 55F (so like 13C) and will ferment really clean like a lager yeast.

Looks like you have some healthy looking new growth. I would cut everything back and allow the new shoots to grow. It's still early in the season... Don't give up yet!

Looks like leaf hoppers... look at the back sides of your leaves. I use pyganic and have had success kill them off with that. https://www.canr.msu.edu/uploads/234/71503/Hop_PotatoLeafHopper.pdf

Your temps are on the low end for most ale yeasts so I don't think you should worry about your beer. It just needs more time. 2-3 weeks is pretty normal for most beers to bottle condition. The only thing I've added to beer for clarity is gelatin... I'm not familiar with kieselsol or chitosan...

I don't see any problem except for the additional boil time... and all the extra pots to clean. There's also nothing wrong with brewing a 13L batch and only half filling your 25L bucket. That's probably what I would do in your situation.

Here's an brulosophy experiment on low mash pH. Really the only measurable difference was that the final gravity was a bit higher because there is less starch conversion at a lower pH. http://brulosophy.com/2017/01/30/water-chemistry-pt-7-evaluating-the-impact-of-low-mash-ph-exbeeriment-results/

I've made a couple kettle sours where the unfermented wort pH started below 4 and finished around 3.5. So I think your final pH will still end up falling in the normal finished beer pH and taste fine. I'm with you about the increase in Na from the baking soda but it's the easiest to adjust with...

The pH of finished beer is around 4.0-4.5 so I wouldn't try to adjust it with anything now. The yeast should work just fine at that pH so I say just roll with it. Chances are it'll be fine though maybe not exactly like you intended. To adjust for low pH I add baking soda. Add about 1/2 teaspoon...

I would use fresh only if they're in season... and pasteurize them before adding them to your beer. If not I think that frozen is the better/easier option.