I brought mine (triple braided as well) in last winter and it did fine. The trick is to get it to go dormant. So, reduce water drastically and do not fertilize. I did experience fungus gnats but that was because I watered too much. I got some blooms here and there, which was nice. I kept it in a sunny window. I wouldn't keep it in a basement if it gets cold down there (low 50s) because hibiscus really don't like cool temps. Also, they need some light, even in winter. Be prepared for some major leaf loss. You can prune it back (maybe 1/3) if it is getting too large. I usually do this in spring, though. The link below has some more tips. Mandevilla can be overwintered indoors, but I have never done it so I have no help for you there. Here is a link that might be useful: Hibiscus Overwintering

The wax spills may be there to prevent checking -- the ends splitting because they dry faster than the rest of the board. You don't need to do anything -- it will slowly gray as the sun beats on it. Sanding is only necessary to prevent splinters. If you do coat it, it will only delay the graying, and that's why some folks re-treat it every year or so, but all it does is maintain the color.

Maire Cate, I lied! It was The Kitchn, NOT the Test Kitchen recipe! I've used so many recipes for turkey from the Test Kitchen (am a subscriber to the site now and to Cooks Illustrated for years prior) that I automatically wrote test kitchen, sorry!! The recipe I used is linked below, it is both easier and tastier than the test kitchen methods I have used (brining, roasting on a bed of veggies, roasting for just a few hours, etc.) The Kitchn method is absolutely the easiest one I have ever used, and one of the best, if not the best. I had a fresh turkey of almost 15 pounds for ten meat eaters. It was rinsed inside and out, giblets and neck removed from cavity (the former in a bag, thankfully), and dried, then sprinkled all over with salt and coarse ground pepper. No stuffing was put in the turkey. The oven was preheated to 450. I poured two cups of Swanson's chicken broth in the bottom of a roasting pan with deep ridges on the bottom and set the turkey in breast up. I untied the legs per instructions. The bird went in the oven on the next to lowest rack setting and temp immediately turned down to 350 degrees. After an hour I basted it with the juices and tented the breast, which was already a beautiful golden brown. You are supposed to take the turkey out and close the oven door when basting, so I did that and basted it two more times about an hour apart. The turkey was ready after 16 min. per pound, I was timing it but there was also a pop up timer in the bird as well, and I used a meat thermometer to make sure it was done. I took the bird out and it rested for nearly an hour while the sides heated up and we had our first course. My SIL's husband (she is my brother's widow) carved and the meat--- every bit of it---- was moist and flavorful and delicious! Best of all, the pan drippings made fabulous gravy, which I made by combining unsalted butter and flour in a large, straight-sided skillet into a roux that I browned a bit instead of leaving white. I used it to thicken the pan juices (which already included broth) by adding the broth to the skillet. I had about three cups of broth/drippings, which contained rendered fat, so I made more roux than I would have for liquid without fats. After thickening the gravy I added about four ounces of half and half and two of those small containers of Knorr concentrated, home style chicken broth. They are about 2" x 1.5" and come in a four pack. This method has to be tweaked on site for the amount of fat in the drippings but makes absolutely delicious gravy. The meal WAS wildly successful, thank heavens, and we did not have a lot of turkey leftover as our young men (ages 13, 16, 22, and 25) ate like there was no tomorrow :-). But there will be enough leftovers for HK to make a turkey pie or two for the coming week, unless we eat it all in open faced sandwiches with that fabulous gravy before the day is out! Here is a link that might be useful: The Kitchn recipe for easy and delicious turkey

You'd need to keep repotting about every two years. Not potting up. This would include bare rooting and root pruning along with fresh soil.