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I guess you are talking about the Myo kits. Im not an expert, being on my 3rd one, but as there is a vegan in the family,I can't use the finings. So my technique is to just leave the wine in the FV for about 4 weeks, then rack into demijohns so I can see when it's clear enough to bottle.

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I was trying to grow borage as a flavouring this year, but all the leaves were attacked by leaf mining insects, so nothing to report this year.

Then put the false bottom in & go BIAB. Also if you were using your extensions & the grain pipe, wouldn't you the need a ladder to get to the top? I guess the pump is rated to push the wort that high too.

You could also keep your eye on eBay, as there seems to be a slow but steady churn of micro brewery kit on there.

They are around £10 a head at my local chippy in Surrey when we split a large chips between 2 of us

Nothing stopping you brewing in smaller batches. Some people on here use 2 can kits that way with 1 can per batch. I think it will really depend on how much space you are allowed. Also look to brew seasonally if you don't have temperature control, so cold fermenting lagers in the winter, ales...

Um,plastic bottles & squeeze when putting the lid on so no oxygen at the top, only co2 that comes out of the beer?

Do you have a false bottom option to use with a grain bag? You don't want the grain bag to touch the heating elements.

@MashBag But, but, that's not a SMASH cobber 🦘. You've got wheat malt in it, so no longer single malt. 😂 Don't you poms understand what SMASH means? 😜

I feel your pain. I have the same problem from a different manufacturer to the point where I am seriously considering reverting to BIAB on my old kit. You could try https://www.thehomebrewforum.co.uk/threads/rice-hulls.102562/ And/or look at medium crushed malt rather than fine crush.

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Start with working to the perceived wisdom and get a feel of how it all works. Later you can change your process a little to see what works for you. For my BIAB with 4.5kg (and below) malt, I split water into 3, with 1 mash & 2 sparges. The mash will be thicker and it will take a little longer...

If you want a 6 month wine, I used to make blackberry & apple with foraged blackberries & 3l of apple juice per demijohn. The earlier varieties of blackberrys will be available soon.

You will end up with sediment on the bottom of everything you bottle carbonate. As you have found this can be a problem if the yeast is easily disturbed. There is a bit of a balancing act in how much time & effort do you want to put in. You could decant I to clean bottles & leave the yeast...

There is a more complex solution to this. I think I've seen it in another thread about beer in a bag. You put beer in bag inside a pressure vessel. Rest of pressure vessel is filled with a balloon that you can pump up with a bike pump (no expensive co2, just a bit of elbow grease) You pump to...

As you say @An Ankoù, I think this could be a four pint problem just to work out the testing hypothesis.

I'm with @An Ankoù. Start from "oh, that sounds interesting" and test it out. Make 2 brews and taste test them to see if it makes any difference. Get others in your family to try them side by side too. Then we can have a civil thread saying something like "I could taste batch b was less...

Also as you've brewed AG for a while you'll have good processes for cleaning, sterilisation, temp control, number of weeks for fermenting/carbing & conditioning. None of the 80's follow the instructions for beer in 21 days made in hygienic student conditions a la young ones

Went on a self guided vineyard walk today with SWMBO