This is the first ratio to remember -- you always want roughly half the amount of sugar as strawberries. So, if you have 20lbs of berries, you want roughly 10lbs of sugar. While you might use 9lbs for sweeter strawberries, or 11lbs for tougher ones, you want to hew close to this 2:1 ratio. Always measure in weight, not cups or liters -- sugar packs tightly without air holes in a measurement cup, strawberries don't. Purchase a wine-making hydrometer to ensure the correct sugar levels -- anything from an S.G. of 1.06 - 1.09 is generally acceptable. More sugar means more alcohol later. Fruit naturally contains tannins, so less is more when using lots of berries. The exact level is not crucial, however, and mostly comes down to taste. As long as you use less than a teaspoon total your wine will be fine. For large batches, dispense with the Campden tablets and use Sodium Bisulfate instead. This sterilizes the wine as you make it, eliminating competing yeasts and bacteria from your mix so the wine yeast can do its job. If you're making over 25lbs of wine, you'll need to adapt this entire recipe for mass production. Anything less than that should be fine with 1 teaspoon per 4lbs or so, sticking to one full packet of wine yeast the entire time. This uses naturally occurring yeasts in the air and fruit for fermentation. If you do, know you must extend your first fermentation from 1-2 days to one full week. As long as your strawberries are the key fruit, you shouldn't have to adjust the recipe much, other than adding a little more or less sugar depending on your preferences. All of these fruits are added with the strawberries. While any fruit can be used to make wine, some popular additions with strawberries include: Substitute 1lb of blueberries, apples, cherries, or pears Add 1-2tb of fresh lemon or orange peel.
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One-sentence summary -- Use a ratio of 2:1 when planning the weight of fruit and sugars. Keeping the total level below 1 teaspoon per 20lbs of berries, use more wine tannin with fewer strawberries for a drier taste. Use 1/16lb of Sodium Bisulfate for each 8lbs of strawberries. Add an extra teaspoon of yeast nutrient for each 4lbs of berries, up to 5 teaspoons total. Consider trying out a "wild yeast" version by ignoring all sterilizers entirely. Add other fruits for new flavors without having to adjust the recipe. Finished.

Products such as Ortho Weed B Gon come in either a ready-to-use formula for quick and easy application, or a concentrate that requires mixing before use. Expect to pay about $20 - $30 USD for 1 gallon (3.8L) of the ready-to-use formula, or $10 USD for 32 ounces (910g) of the concentrate. Make sure you read the product label and check the weather before you apply an herbicide. Most treatments have recommended usage guidelines, like a minimum of 60F (16C), no wind, and a drying time of 1-2 hours. Be sure to use proper protective gear like gloves and safety glasses to protect yourself from chemical overspray. These herbicides are most effective if they are applied when the plant is still young, preferably before it has begun to seed. If you wait until the plant is too mature, it may be difficult to regain control. For ready-to-use formulas, simply aim the nozzle at individual weeds and cover them in a light spray, making sure to spray near the root. If you are using a liquid concentrate, follow the instructions on the label for proper mixing prior to applying it to your weeds. Do not use post-emergent chemicals in a vegetable garden. Don't spray plants you want to keep and be aware of where the wind carries the chemicals since the herbicides will kill whatever they come into contact with. Broadleaf herbicides won't typically kill grasses. Read the label on your herbicide before spraying it.
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One-sentence summary -- Purchase a liquid post-emergent at your local home improvement store. Apply a post-emergent chemical treatment to kill established plants. Spot-treat your lawn and ornamental garden areas as needed.

Open your legs, and bend your knees slightly. Your feet should be planted roughly the same distance apart as your shoulders, and your back should be straight. Keep your posture loose. You won't be standing still for very long. Start with your right foot. Lift it straight up a little ways off the ground and return it, finishing with a small skip-step backward. To perform the skip-step, let your foot hit the ground and bounce back up slightly, kicking it a few inches back rather than popping it up again. To keep your balance, you will have to hop a little bit, which is also a part of the dance. Practice going back and forth from your right foot to your left and back again, until you feel like you can keep up a rhythm easily. Now that you're comfortable with the movement, you'll need to learn a simple pattern. The dance is performed in sets of four steps that alternate back and forth. The pattern is as follows: right foot, left foot, right foot, right foot, followed by the opposite. This means you step and skip once with your leading foot, once with the other foot, and then twice more with the leading foot. After that, switch your leading foot and repeat. On the last two steps in each set, you'll find it's difficult to skip-step, since it naturally puts your weight onto your other foot. Do what Psy does and just keep your foot light, instead of taking a full skip-step on these steps. Don't kick back on them. Practice this RLRR, LRLL pattern until you can keep a rhythm doing it.
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One-sentence summary --
Get a proper stance. Learn the steps. Learn the pattern.