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At 1.110-1.120 you're at 14-15% ABV already. You want more than that?

Roger that. I had 2 of them, both gone the way of the dodo during the pandemic. Ice packs aren't free but they work.

When I'm making mead I need to open the fermenter a number of times in the first week to add nutrient doses. I just leave the lid on loosely until that's done. Otherwise I need that silly pry tool to get the darn thing undone.

The lid can be held down with tape.

leave it.

For me, there's just one time when I will degas. After the lag phase when ferment is actively under way and I need to add the first round of nutrients (mead) or bentonite. With a ton of CO2 you'll get mega foaming when you add powder or granules. At this stage O2 is actually needed by the yeast...

I think the degassing practice has become an obsolete one. Folks seem to feel that the risk of mixing oxygen into the must is worse than having some CO2.

Nope. Some folks just use a lint free towel over the bucket.

That's a great idea. I may be able to build up the 1/4" spigot with a short piece of hose and use 3/8 to the floor. Thanks.

What works for me is to rack from the primary fermenter to another container, leaving behind the gross lees. There's a definite loss there. Then when that clears you can bottle from it. There may be still a dusting of lees that you'll have to avoid.

Thanks to all who responded.

My wine filter uses a 1/4" hose for a drip tube. Basically whatever spills over from the filter gets routed to a collection bottle on the floor. No pressure, just gravity flow. I have a fresh roll of tubing that I'd like to sanitize but I can't think of a way to force solution through the hose...

You can only blame the cheap juice that you used. This is what I get from orchard cider -

You're at the 1/3 sugar break point and it should be OK to add a dose of nutrients.

Gotta leave room for the foam, bro.

From The Beverage People. I have no connection with them other than being a customer and on their mailing list. FYI to my cider brethren - Cidermaker's Guidebook

Pulled the Xoakers out of my traditional. It's been 3 months now. Tastes like a meh white wine. Now I wait.

You bottle your meads in crown caps Dave?

This is a very subjective question, and that's really the point of it. Your response can be your personal choice, or what other people prefer, or whatever. If it depends on the type of mead or other factors, then please explain in the comments. You have a mead ready to bottle and it's sitting...

A juicer is very inefficient. OK for a few ounces but not for gallons. Apples don't get crushed, they get ground into pulp and pressed. The grinder is called a scratter. It's another machine.