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To ensure that the oven is hot enough to bake the sea bass, it's important to heat it beforehand. Set the oven to the proper, and allow it to fully preheat.

summary: Preheat the oven to 450F (230C).

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Make sure you have a large clean counter space to work. You may need to gather some special winemaking supplies to help your wine ferment properly, but they should be relatively inexpensive. You will need: A 2 gallon (7.6L) crock or glass jar A 1 gallon (3.8L) carboy (a glass container with a small neck) An airlock A thin plastic tube to be used for siphoning Clean wine bottles with corks or screw caps Campden tablets (potassium or sodium metabisulfite) (optional) You can use fresh or frozen cherries. Here are some things to consider when choosing cherries: Frozen fruit is the best way to make country wines since it helps break down the fruit and promotes fermentation. However, the cherries are picked when fully ripe and frozen immediately, instead of being allowed to ripen over several days on the store shelves. Frozen cherries already have the seeds removed, so there will be less work involved when using frozen cherries. You can also freeze fresh cherries, just make sure to take the seeds out first! If using frozen cherries, make sure your fruit has been in the freezer for at least 3 days before beginning the process. This step is only necessary if you are working with fresh cherries. Take off the stems and leaves and rinse the cherries thoroughly. Some winemakers choose not to wash the fruit before crushing. Since fruit has natural yeasts on its skin, it's possible to make wine using only the yeast from the fruit's skin and the air. However, washing the fruit and controlling the yeast you add allows you to ensure that the flavor of the wine will be to your liking Allowing wild yeast to grow can produce foul flavors. If you're up for an experiment, you could make two batches of wine, one with controlled yeast and one with wild, to find out which you like best. Again, this step only applies to those using fresh cherries. Removing the seeds can be tedious, difficult, and time-consuming. If you are using fresh cherries, try these methods to remove the cherry pits: Use a toothpick, unbent paper clip, hair pin, or orange stick (as for manicures). Insert whichever tool you choose into the stem end of the cherry. You should feel it hit the pit. Twist your tool around the pit and pop it out. This is not easy. Be patient, experiment a bit for the twisting motion that works best for you. Insert a pastry tip or straw into the stem end of a cherry and push it through. The tip or straw should hit the pit and push it out the other side. Place your cherries into a crock and use a potato masher to crush the cherries until the level of the cherry juice is within 112 inches (3.8cm) of the top of the crock. Top your crock off with filtered water if you don't have enough cherry juice to fill the crock almost to the top. This releases sulfur dioxide into the mixture, killing wild yeast and bacteria. If you're starting with fresh cherries and making wild yeast wine, don't do this. As an alternative to using a tablet, you can pour 2 cups of boiling water over the fruit. Using tap water can affect the taste of your wine since it contains additives. Be sure to use filtered or spring water. Honey provides food for the yeast and sweetens your wine. The amount of honey you use will directly affect the sweetness of your wine. Here are some things to consider: If you prefer a sweeter wine, add more honey. If you don't like it as sweet, limit your honey to 2 cups. You can add sugar or brown sugar instead of honey if you'd like. You can always add more honey later if your wine doesn't come out as sweet as you like. If you're using your own yeast, now is the time to add it. Pour it into the crock and stir it into the mixture with a long-handled spoon. Only if you're making wild yeast wine can you skip this step.

summary: Set up your space. Get your cherries. Clean the fruit (optional). Remove the seeds (optional). Crush the cherries. Add your Campden tablet (optional). Stir in the honey. Add the yeast (optional).

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Give the mattress a liberal dusting of baking soda, especially if it has not been cleaned in awhile or has a strong smell. Cover the entire surface of the mattress with an even layer of baking soda. If there is a particular area that has a strong smell, sprinkle more baking soda on it to neutralize it. Moving the mattress next to a window that gets direct sunlight is ideal, as the heat from the sun can help the baking soda work more effectively. If you really want the baking soda to kick into high gear, you can place the mattress outside in direct sunlight. Make sure there is no rain the forecast so the mattress does not get wet overnight. Give the baking soda time to settle in and do its job. Keep others away from the bed so it is not disturbed. Make arrangements to sleep elsewhere for the night so the baking soda can sit.
summary: Sprinkle 1-3 cups (208-624 g) of baking soda on the mattress. Put the mattress in direct sunlight. Let the baking soda sit for 24 hours.