It's important to use a cover that will keep bugs out but allow air to flow in and escape the crock. You can use a crock lid designed for this purpose or stretch a cloth or t-shirt over the opening and secure it in place with a large rubber band. Place the covered crock in a warm area with a temperature around 70 degrees overnight. Putting the crock in a cool place won't facilitate the growth of the yeast. Storing it in a place that's too warm will kill the yeast. Find a good in-between place in your kitchen. The day after you make the mixture, uncover it and stir it thoroughly, and recover. Do this every 4 hours or so the first day, then keep stirring a few times per day for the next 3 days. The mixture should start bubbling as the yeast moves into action. This is the fermentation process that will lead to delicious wine. When the bubbling slows down, about 3 days after it begins, it's time to strain out the solids and siphon the liquid into your carboy for longer-term storage. Once you've siphoned it into the carboy, affix the airlock to the opening to allow for the release of gas while preventing oxygen from coming in and spoiling your wine. If you don't have an airlock, you can use a small balloon placed over the opening with about 5 pin sized holes in it. Secure it with tape. This will let the gas escape but not let in oxygen. It's better if you can let it age for up to nine, during which time the wine will age and mellow, resulting in a much improved taste. If you used extra honey in your wine, it's better to age it on the longer side, or else it will taste too sweet when you drink it. To prevent the wine from catching a bacteria that could cause it to turn to vinegar, add a Campden tablet to the mixture as soon as you remove the airlock. Siphon the wine into your clean bottles, filling them almost to the top, and cork them immediately. Allow the wine to further age in the bottles or enjoy it immediately. Use dark bottles to preserve the color of red wines.
++++++++++
One-sentence summary -- Cover the crock and store overnight. Stir the must few times per day. Strain and siphon the liquid. Let the wine age for at least one month. Bottle the wine.

Q: If you already have an extensive system, and it's time for your snails to breed, you may find that you need to add an intensive element for hatching and rearing young snails. If you already have an intensive system housing eggs and baby snails, you may discover that you need to add an extensive component as your snails get larger and need more space. Add to it as your snail population increases. Overcrowding can cause snail growth to lag and can encourage the spread of disease among your snail population. Typically, you want about 1 square meter for every 100 hatchlings and about 1 square meter for every 7-10 adult snails. About once every two weeks, take the snails out and replace the old compost with fresh. Be sure to also remove any pieces of rotten food at this time. You will need to do this with both extensive and intensive systems. Be careful of moving baby snails. Adult snail shells are hard enough that you can pick them up, but try to move baby snails by nudging them onto a stiff piece of paper and transferring them gently. Use shallow dishes such as jar lids or yogurt container tops to prevent snails from falling into the water. If the water starts to look dirty or gets a lot of food or droppings in it, replace it immediately.
A: Determine whether you need to create a semi-intensive system. Ensure that your snail house is large enough. Replace the compost. Keep plenty of fresh water in the enclosure.

Article: Crackling can be prepared using any number of cuts, including the loin, shoulder, belly, or butt. The important thing is that the meat be untrimmed, with a thick layer of fat (or "rind") covering the top. When it comes to getting just the right balance between meaty and crisp, most cooks swear by the belly. If you're working with a frozen cut of pork, it will first be necessary to thaw it out. Always let frozen meat sit in the refrigerator as opposed to the countertop so that the temperature remains even throughout. If you don't feel like clocking your meat as it thaws, simply transfer it to the refrigerator the night before you want to make crackling. Defrosting your pork in the refrigerator will also help dry it out, allowing for a more consistently crunchy crust. There will be a lot of fat dripping off the meat as it cooks, so the larger and deeper the pan, the better. Make sure the roast is resting as flat as possible to prevent it from shifting as it cooks. Make your cuts widthwise, or perpendicular to the longest side of the roast. Each cut should be roughly 1 inch (2.5cm) apart, or about the width of two fingers. Be careful not to cut into the meat itself, as this can cause the succulent juices to escape. In many supermarkets, you'll be able to find fatty cuts of pork that have been pre-scored and packaged as "crackling." Scoring the fat helps ensure that it renders properly. Pull the strands from opposite ends until they're snug, then tie off each section with a secure knot. Binding the meat will help it hold its shape in the intense heat of the oven. Tying up your roast is an optional step, but it can be useful if it's been stuffed or wasn't butchered in one uniform piece.
Question: What is a summary of what this article is about?
Pick out a fatty cut of pork. Defrost the meat in the refrigerator for 12 to 36 hours. Place the pork in a roasting pan with the rind facing up. Make a series of shallow parallel cuts in the fat. Tie the roast with butcher's twine at 26in (5.115.2cm) intervals.

Article: A crush signifies attraction, but can also get wrapped up in the fantasy of what life would be like if you were to get together with your crush. Separating the fantasies from the feelings of attraction might help you put a crush into perspective. Fantasy is past and future oriented. Reality is present oriented. Focus on the life you are living right this moment instead of the life you wish you had. It is possible to have feelings for someone, including a coworker, without ever acting on them. If you are sure that you can keep your work life and love life separated, you might be able to deal with having a crush on a coworker by admitting the reality of your feelings while also declaring to yourself that you won't act on them. Sometimes, having a workplace crush can even be beneficial. For instance, it might make you dress better, work harder, or participate more in your company. Sometimes, having a crush is mostly fantasy. Maybe it seems like you would love to act on a crush, but in reality, it is only that the crush is unavailable or forbidden that causes the allure. Perhaps you can get over your crush simply by reminding yourself that you are happy where you are in life now, and that acting on the crush wouldn't really be a dream come true. If you are determined not to engage in workplace romance (to avoid jeopardizing your job, or for any other reason), then devise rules to deter any crushes you may have. For instance, you might decide to only interact with your crush when there are other people around, since this will help prevent you from stepping over your boundary. Oftentimes, setting boundaries makes it easier to get rid of stress and runaway emotions. Don't expect to necessarily get over a crush immediately. Let yourself have enough time to work through your feelings, and decide how you want to move on. Don't beat yourself up if it takes a little while to get over your crush.
Question: What is a summary of what this article is about?
Separate fantasy from reality. Realize that you don't always have to act on your feelings. Remember that the grass isn't always greener. Set boundaries. Give yourself time.