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i dont know about the carbonation but if i were you i would not put a lid on it. since you posted its only been going for 9 days. theres probably still fermentation going on in the wine. after you rack it off the dead yeast, lees, put your airlock back on it and wait. il bet in a week there will...

one gram so half a teaspoon

i dont think your yeast activated. make a yeast starter with a little yeast and pitch it into your juice and itl start up. also look up how to make a quick ballon airlock on google since you couldnt buy one.

im new myself but i think that it should be fine to bottle. maybe rack some of it into one bottle, put a lid on it and let it sit for awhile. then come back and take the lid off and see if you hear c02 come out. if not then bottle it. it should be fine tho

bread yeast probably cant stand that high of a abv level because at a certain percent the alcohol kills the weak bread yeast. im pretty sure this is why

sorry if this is a bad question, im new to all this, but would sorbate stop all the yeast from fermenting completly? if so could i use it to stop fermentation early for a sweeter wine?