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If you still have no activity, you might need to re-pitch. Make the usual yeast starter with sugar + water + yeast nutrient, and when it is going strong, start adding some of the must to the starter to acclimatize the yeast. I started mine with a 1 Liter starter, then added a cup or two of...

The pulp in my SP fell out of the wine after a week or so. Mine is still cloudy, but that could be a pectin issue. I don't think you have to worry, but you should probably wait for an answer from someone with more experience.

How about a picture? As you can see, I just cut it before the curve at one end, and left part of the curve on the other end to make a "J" shape. Left just enough to be able to squeeze it into the carboy. Even more effective if you cover the J portion in tape to make a solid paddle, but...

This sounds very similar the my LHBS. Store front is 90% wine kits, with a small shelf of do it yourself supplies. 3/4 of the store is behind a door, with rows upon rows of wine kits that people are paying them to make for them. Cheapest brew on location option is $80 I think. Seems like a...

I find that frothing isn't very useful. As far as I can tell the froth is mostly outside air that you've beaten into the mixture which is rising back out. When i first started I did a lot of frothing, and it took hours of stirring witht he drill to degas. Vortex method does a similar thing in...

I just made a paddle out of a coat hanger and chucked it up in my drill. It isn't fancy, but works like a charm. Weed whacker is just not the best of ideas. Points for ingenuity though!

If you already added k-meta and sorbate, you shouldn't need to add any more. I assume the wine you are adding has no active yeast in it. the k-meta helps kill the active yeast, and the sorbate prevents them from reproducing and creating more; so if you've managed to snuff out the yeast...

1.110 sounds like an awfully high OG. By my calculations you have an ABV of 10.48%. Depending on the yeast you used, that could have been high enough to kill it. That is a higher than typical final gravity, but a taste test is the only thing that'll tell you if it turned out or not. If there...

Alas, my highest was is a meager 12.5% with my peach/blueberry wine. Amazed I avoided it tasting like rocket fuel, it being my first wine.

The k-meta will help kill the active yeast, as well as keeping things sterile and preventing oxygenation while degassing and clearing. I've always heard to add k-meta at every racking to keep it contamination and oxygen free.

Personally, I would freeze them, let them thaw, then throw them in a big pot. Add water, but only about half the volume of fruit. Then go to town mashing them up by hand. After you break most of the fruit from the pits, just pick out the pits. Time consuming, but faster than trying to de-pit...