Problem: Article: Making wine is the process of fermenting fruit, which is when you use the controlled use of yeast to create alcohol. Doing so, however, requires specialized fermentation equipment. Luckily, most of it is inexpensive and easy to procure at your local kitchen supply store:  2 gallon (7.6 L) crock or glass jar, sealable 1 gallon (3.8 L) carboy 1 airlock top 1 thin tube for siphoning Clean wine bottles with corks or screw caps for storage of final product Campden tablets. The fresher your strawberries and the stronger the taste, the more you can use. While this article will touch on ways to modify, adjust, and personalize your wine recipe later, first-time winemakers should focus on this easy 1-gallon recipe first. Rinse the berries in cool water and then cut away all the greenery to prep the fruit. If the strawberries were frozen, completely thaw them before proceeding. You don't want to crush them or get them too small just yet, even cutting into halves or quarters will make your life easier later. Try not to push or smash the berries as you cut -- you want as much of the juice as possible, and you'll be crushing the berries later to extract the juices. This step is not explicitly necessary. However, as you make bigger batches with 15-20 pounds of berries you'll realize that they are much, much easier to crush into a pulp later on when they're cut beforehand. If you're only making a gallon, a large sauce-pot will do. However, remember that you're eventually adding another two pounds of sugar and a gallon of water -- so you'll need plenty of room at the top. Use a potato masher, or even well-cleaned hands, to gently crush the strawberries into a mash. They don't need to be pulverized, just mashed enough to release the juices inside. If you're looking to work professionally, you should invest in a "primary fermenter," a specialty bucket used to prep your fruit for winemaking. The sugar is food for the yeast -- which turns it into alcohol -- so don't worry about the final drink tasting like a sugar cube. Cover the strawberries with water, then add roughly half the amount of sugar as you added berries -- if you used 8lbs of strawberries, you want roughly 4lbs of sugar.  In general, you can sweeten the wine to taste later on in the process. For now, just add the sugar to help your alcohol ferment. If you have a wine-making hydrometer, you can check the Specific Gravity (S.G.) to get the perfect sugar amount for your desired alcohol content. A good SG to aim for is 1.086. The ingredients above, with the potential exception of the sterilizing tablet, are all optional ingredients used by professionals to make high-quality, easily standardized wines. Use the following amounts for your 1 gallon of wine, adjusting for larger quantities as necessary:   Sterilizing Agents: You can use one Campden Tablet or 1/4 teaspoon metabisulfite or sodium bisulfate. Unless you are making wild-yeast wine, you must sterilize the fruit mash.   Pectin Enzyme: Helps extract juices and flavor, and prevent a milky or cloudy final color. Use 1/4-1/2 tsp per final planned gallon of wine, whatever your enzyme bottle calls for.  Wine Tannins: Tannins give a wine that slight pucker, or dryness. Add 1/8-1/4 tsp or so per gallon, depending on taste.  Acid Blend: Used to balance the pH of the wine for better fermentation and flavor. Mostly for serious winemakers, Use a wine-specific titration kit to get your acid level to .60% tartaric. You need air to be able to pass through, but not bugs or dust. A cheesecloth or towel rubber-banded to the top of the bucket will suffice. Check it each day -- you should see bubbles forming regularly. As they die down and form less often, usually around the end of day two, you're ready to move on.  This mixture is called a "must." Many people like to stir this mixture gently once when checking it each day.
Summary: Make sure you have a clean set of wine-making supplies. Wash and remove the stems from the 4-5 pounds of fresh strawberries. Coarsely chop the strawberries with a knife. Mash the berries to a pulp in a large, food-grade bucket. Add enough water to cover the strawberries, plus two pounds of sugar, then stir. Add a sterilizing tablet, pectin enzyme, tannins, and an acid blend if making professional-style strawberry wine. Cover the top of the bucket with a clean towel and let it sit for 1-2 days.

Problem: Article: Take the end of the wire from your coils and cut it so it’s 6 in (15 cm) long. Look for a white stripe or “-” on the capacitor to find the negative terminal. Use a soldering gun to attach the wire to the capacitor. Make sure there’s a solid connection by lightly tugging on the wire. You can buy a soldering gun and solder material from your local hardware store. Strip 1⁄2 in (1.3 cm) of the insulation off the end of a black wire using wire cutters. Hold the end of the wire next to the positive terminal on your capacitor and use your soldering gun to attach it. Tug it gently once it’s dry to make sure the connection is solid. The switch acts as the trigger for your coil gun. Cut your wire so it extends 3–4 in (7.6–10.2 cm) from your capacitor and strip 1⁄2 in (1.3 cm) of the insulation from the end. Feed the exposed wire into one of the ports on the switch terminal and tighten it in place with a screwdriver. Buy a switch from your local hardware or electronics store. Cut another black wire so it’s about 3–4 in (7.6–10.2 cm) long. Strip 1⁄2 inch (1.3 cm) of the insulation off both ends of the wire. Feed one end of the wire into the second port on your switch and tighten it in place with a screwdriver. Solder the other end of the wire onto the copper wires on your coil gun to complete the circuit. Make sure your switch is in the off position before soldering it to your coil gun.
Summary: Solder the wire wrapped on your coil gun to the negative terminal on the capacitor. Attach a black insulated wire to the positive terminal of the capacitor. Run the black wire to a switch. Connect the switch to your coil gun with another black wire.

Problem: Article: Superficial scales are removed with salicylic acid [T/Sal] or tar [T/Gel, Reme-T, Pentrax] shampoos. Just like salicylic acid can help the psoriasis on your skin, it can be effective on the scalp, too. And it won't damage your hair, either. Diffuse scalp scales can be removed with fluocinolone (Derma-Smoothe/FS) lotion at bedtime and washed out in the morning. This regimen should be repeated for 5 to 10 days. It removes the scales and controls inflammation. Try applying other ointments at bedtime, too. Phenol, sodium chloride and liquid paraffin (Baker P and S) can be applied at bedtime and washed out in the morning. Hot olive-oil turbans also help remove very thick scaling. They are just what they sound like – your scalp doused in olive oil, wrapped in one or two wet, hot towels. Leave them wrapped around your head for 30 minutes to fight psoriasis. You can repeat this treatment as often as you'd like or as often as your doctor recommends. Steroid solutions and gels penetrate through the hair and into the scales. Common brand names are Cormax, Luxiq, Lidex, Temovate, Topicort. They are available at certain pharmacies, online, or through your doctor.
Summary:
Use salicylic acid or tar shampoo to remove superficial plaques. Try applying fluocinolone at night and washing it out in the morning. Consider trying an olive oil turban if you have plaque on your scalp. Try applying steroid gels to your scalp.