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I have used the GIMP for many years top notch! MS Paint also does a great job at basic stuff editing. Pixler is a good online option that does most of what you might need to do and is quick, free, and online.

What exactly does POF(-) mean. I'm not familiar with that term?

First, if you're using Internet Explorer-STOP!!! Get Firefox or Chrome as your browser. That will instantly make you 90% safer. Second, virus scanner- keep it up to date. I have used AVG - Free for many years and have been quite happy. It is a little memory intensive but good. Third, a...

Is your primary directly on the floor? Or is it up off the floor. In winter I notice that even carpet is not enough to keep the floor from sucking out all the heat. V1116 has pretty low temperature requirements as well so that is most likely not the problem. I noticed you said it's in a carboy...

http://www.enature.com/fieldguides/detail.asp?recNum=WF0539 Slightly toxic, the traditional use most likely used very little of the substance. Milkweed is generally no good in large amounts and a skin irritant in low amounts.

I ferment my wine in the primary bucket covered in a towel and then the lid smashed down over that. I have fermented to dry many times without problem, proper sanitation should prevent any problem. Your wine will not oxidize as CO2 covers the wine while it's fermenting. When it's done fermenting...

That looks like some type of bizarre glass retort. Many labware item are special made for each application by hand. If I were to guess, you would put some sort of cork in the opening. Than heat/burn your sample in the bulb. The gradation is backwards indicating that you are most likely measuring...

If the flavor isn't too bad you can mix it with juice or similar to make it drinkable, also to dilute the alcohol taste. Bottling and waiting might mellow it out but probably not worth the cost of corks. Freezing it or leaving it in the fridge for an extended period of time might also aid...

Although I did not use Troy's exact recipe I made some very similar Kimchi. Came out awesome and was easy. For those who are interested it also involves fermentation. It's a little scary watching a jar of cabbage bubble but oh so worth it!

I've made plenty of regular tea wines and the quality of the finished wine is directly related to the quality of the original tea. I've never had Mormon tea but I'd guess it doesn't taste "great" as it's described as astringent. If you're looking for a good taste I would add a shot of Brandy or...

You can also get Raw unpasteurized apple cider vinegar at a lot of stores. A shot or two of those should get your wine turning for you. Some vinegars like Bragg's include the mother in the bottle.

What was your starting SG? You can try to warm it up and see if it starts going again.

With a kit it is always best to follow their directions to a T. They know their product the best and until you have some experience with the kit you probably don't want to be modifying it. There are differing opinions on leaving the top on or off. I'd say most people would leave it to breath and...

Welcome to the forum lots of good info here. Welcome to Nor Cal. I live just outside Eureka it a great area too live.

Ran across this article. It's an history of various styles of wine glasses in ancient Greece. http://www.physorg.com/news/2011-01-toast-history-years-wine-drinking-cups.html

I'd say just put it in a Jar with Vodka and let it sit for a few weeks. When it tastes good to you strain out the fruit. You light want to do a search for Lemon-cello to get some ideas.

You shouldn't need to boil them if you are properly sulfiting your must prior to fermentation. You need to wash the raisins extra well as they often have additional sulfite on them. I usually just chop mine up a little and toss em in.

That could be a slight vibration causing a release of bubbles or a change in pressure, or temperature. I have also noticed occasionally that if there are sturdy enough lees on the bottom they can trap gas. Until they bust and a big bubble of gas goes up at once.

Slightly less dribbling with the wine thief over the turkey baster. I think I used a baster twice before I got fed up and picked up a wine thief.

Luc put up a nifty index that makes it much easier to find his great info. Here is what he says about freezing. http://wijnmaker.blogspot.com/2010/01/freeze-it.html