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Take apart the controls in the top of the fridge, find the hot wire that goes into the controls, jump it, bypassing the thermostat (there's probably a wiring diagram on the back of the fridge), this will run the fridge with no controls at all, constantly. Now use your external therm controller...

Im not usually in such a rush that I need to rack from fermenter after 6 days. Haha. It prob hasn't fallen because it hasn't had time to fall.

How are you determining the level of carbonation? There is a lot that goes into a commercial draft system... The reason we have dials and meters on the co2 lines is to manage carb levels since all aspects are variables.. The keg, the line length and ID, the temperature and even the type of...

I'm not really a fan of the grocery store ingredient wines myself, but I would agree with the other posts... Adding sugar after clear will likely cause a re-ferment unless you're adding something else like sorbate...

The nut has two different sides, one side is chamfered a bit to secure the oring.

Are these the same size as what is advertised on their site as replacements for the chronical racking arm.? Do the bucket and chronical use the same racking arm? Racking Arm: 11mm x 1.5mm Buna N 90 Valve body external: 16mm x 1.5mm Buna N 90 Valve body internal: 8.5mm x 1mm Buna N 70...

Try it remove it if you can, it looks like a leftover of the molding process, not intentional. Note, you don't need any implements to clean a better bottle.. Just PBW and a soak and agitation will do it. Brushes and those spinning carboy cleaners will scratch plastic.

Use a hydrometer or a refractometer with an alcohol conversion chart to find out final brix/gravity... Did you start with grapes, must, juice or concentrate? If grapes you'll need to crush, then take the wine off gross lees shortly thereafter by racking to a new carboy or container. For reds...

a little under the neck is fine. as to sorbate, i never add sorbate to my wines - i let them get to full dryness and age them until clear (for whites) or barrel age (for reds)... so perhaps the first question might be, what are you aging in the carboy for? to clarify? to finish...

If it's just storage, lay the kegs on their sides?

Go for it, why not. It's only a freezer otherwise.

Don't really have this problem in New England. Some of the smallest and newest are putting out excellent stuff.

The exploded view in the link should sort you out. Perlick makes a great tap...not sure where you're reading that it's a problem tap... For infrequent usage, it's generally preferred over standard taps as standard will stick and can lock in the open position if they are not used regularly.

Could be a bum refractometer.

Maybe start with researching lalvin icv-d264 Study up on pitch rates, yeast nutrition, managing SO2 production, temperature and maceration, etc. you will want to keep daily detailed notes during fermentation....

Lots of yeast possibilities, suggest you check out the following link from lallemand... http://www.lallemandwine.us/cellar/grenache.php

IMHO only, because fruit wine sucks. Haha. Typically it's too sweet and single note. I've tried tons of fruit wines from many different orchards and other "wineries", just not impressed by the fermented juice.

Run the dishwasher with PBW instead if a dishwasher detergent, just throw a small scoop of PBW in the bottom of the dishwasher. This has the added benefit of cleaning the dishwasher itself.

Pour a few bottles of wine in if yours has stopped fermenting. If it's still fermenting, then don't worry about the headspace. You get the wine back when you bottle. This is way easier and less risky than marbles. It'll still be your wine when done. You'll prob only need about 2...

Dishwasher soap often has bubble killers (rinse agents) like dawn, jet dry, finish or other surfactants.