| How to Write a Simple Macro in Microsoft Excel Posted: 09 Feb 2022 08:00 AM PST While Excel is full of time-saving features like keyboard shortcuts and templates, you can save even more time by creating macros to complete repetitive tasks. This wikiHow teaches how to create simple macros for Excel spreadsheets. [Edit]Enabling The Developer Tab - Open Excel. The process for showing the Developer tab is the same for many versions of Excel for Windows. There is a slight difference for Excel for Mac, which will be detailed below.
- Click the tab. It's in the editing ribbon above your document space.
- In Excel for Mac, click the "Excel" menu at the top of your screen.
- Click . You might find this option at the bottom of the menu.
- In Excel for Mac, click the "Preferences" menu option.
- Click . It's in the panel on the left side of the window.
- In Excel for Mac, click "Ribbon & Toolbar" in the "Authoring" section.
- Check the box next to "Developer" to check it. You'll see this on the right side of the window under the header, "Main Tabs."
- In Excel for Mac, you'll see "Developer" in the "Tab or Group Title" list.
- Click . You'll see the Developer tab appear in your tab list.
[Edit]Recording a Macro - Click the tab.You should see this in the editing ribbon above your editing space. If you don't see it, you need to enable it again.
- Click . You'll find this in the Code section of the Developer tab. You can also press to start a new macro (Windows only).
- Give the macro a name. Make sure that you'll be able to easily identify it, especially if you're going to be creating multiple macros.
- You can also add a description to explain what the macro will accomplish.
- Click the field. You can assign a keyboard shortcut to the macro to easily run it. This is optional.
- Press plus a letter. This will create a +letter keyboard combination to start the macro. If you don't press Shift, then you run the risk of overwriting any keyboard shortcuts that already exist. For instance, if you entered z in the box without pressing Shift, you'd overwrite the "Undo" shortcut (which is Ctrl + Z)
- On Mac, this will be a +letter combination.
- Click the drop-down. More options will drop down for you.
- Click the location you want to save the macro. If you're only using the macro for your current spreadsheet, just leave it on "This Workbook." If you want the macro available for any spreadsheet you work on, select "Personal Macro Workbook."
- Click . Your macro will begin recording.
- Perform the commands you want to record. Pretty much anything you do will now be recorded and added to the macro. For example, if you run a sum formula of A2 and B2 in cell C7, running the macro in the future will always sum A2 and B2 and display the results in C7.
- Macros can get very complex, and you can even use them to open other Office programs. When the macro is recording, virtually everything you do in Excel is added to the macro.[1]
- Click when you're finished. This will end the macro recording and save it.
- Save your file in a macro-enabled format. In order to preserve your macros, you'll need to save your workbook as a special macro-enabled Excel format:
- Click the File menu and select Save.
- Click the File Type menu underneath the file name field.
- Click Excel Macro-Enabled Workbook.
[Edit]Using a Macro - Open your macro-enabled workbook file. If you have closed your file before running your macro, you'll be prompted to enable the content.
- Click . This appears at the top of the Excel spreadsheet in a Security Warning bar whenever a macro-enabled workbook is opened. Since it's your own file, you can trust it, but be very careful opening macro-enabled files from any other source.
- Press your macro shortcut (if you want to use a shortcut key). When you want to use your macro, you can quickly run it by pressing the shortcut you created for it.
- Click the button in the Developer tab (if you want to use the menu). This will display all of the macros that are available in your current spreadsheet.
- Click the macro you want to run.
- Click the button (if you have custom buttons enabled). The macro will be run in your current cell or selection.
- If you don't have custom buttons enabled, you can go to Customize Ribbon and add it there.[2]
- View a macro's code. If you want to learn more about how macro coding works, you can open the code of any macro you've created and tinker with it:
- Click the Macros button in the Developer tab.
- Click the macro you want to view.
- Click the Edit button.
- View your macro code in the Visual Basic code editing window.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Apple Cider Posted: 09 Feb 2022 12:00 AM PST Nothing says autumn like a delicious glass of fresh apple cider. That crisp, tangy smell is a treat all its own, and aside from brilliant fall foliage, is one of the best treats of the season! But what if it's the dead of winter, and you have a desire for some fresh cider? This article will show you how to make fresh apple cider. See How to Make Hot Apple Cider for the heated version of cider. - Total time (Non-Alcoholic): 30-45 minutes
[Edit]Non-Alcoholic Cider - Obtain the right apples. The best cider has a balance between sweetness and tartness. Often times, apple producers (who will often make their own brand of cider) will blend different apples together to get the right combination. Finding "your" blend is just a matter of experimentation, and experimenting will be a delicious endeavor! Here are some basic characteristics of common apple varieties:[1]
- Red Delicious: Large, firm red apple with a sweet flavor.
- Yellow Delicious: Large, firm yellow apple with a sweet flavor.
- Jonathon: Medium, crisp semi-tart apple, with red near the top, descending to green lower down the fruit.
- Granny Smith: Medium/small, crisp, tart apple with green color.
- Gala: Medium, crisp semi-tart apple with yellow skin blushed with orange to red tinge.
- Choose apples from the above list. Shop the local produce stands, fruit markets or grocery store shelves. If you lean toward a sweet juice, use a ratio of three sweet to one tart, or for medium sweetness, use a "two sweet to one tart" ratio. If you intend to make hard cider, use all sweet apples.
- It takes about one third of a bushel to make one gallon of cider.
- Clean the apples thoroughly. Cutting out any bruises or damaged parts, and remove stems. As a rule, it is not recommended to use any fruit for cider that you would not eat as it is.
- Quarter the apples. Leave the skins on them for the color, flavor, and nutrients that processing will release.[2]
- Puree the apple quarters. Use a food processor or blender, and process till your apples have the consistency of applesauce.
- Strain the pulp. Squeeze the pureed apple through a cheesecloth, extracting all of the juice possible.[3]
- If you have a fine-mesh sieve or chinois, you can use the back of a spoon to press even more juice out.
- Always keep your cider refrigerated. After enjoying a tall glass of fresh apple cider, store the rest in a sealed container below 40 degrees Fahrenheit (5°C) for up to two weeks, or freeze for extended storage.[4]
[Edit]Hard Cider - Make cider. See above, and prepare enough sweet cider for five gallons.[5]
- Get yeast. Visit your local brewing supply store, or look online for cider yeast. Dry wine yeasts are also a good choice, and are more common—and therefore, less expensive.
- Make a starter. A day or two before you plan on brewing your hard cider, make a yeast starter. This will ensure that your yeast is alive and ready to go, and will let you control the final flavor of your brew.[6]
- In a sealable jar, add one yeast packet to a half cup of your fresh apple cider. Seal the jar, give it a good shaking for five to ten seconds, then set it aside for five or six hours, or overnight.
- When you see it bubbling, release the pressure by partially twisting off the lid, then resealing the jar. Put the start in the refrigerator until a couple hours before you're ready to use it.
- Prepare your cider. Fill a stock pot or brew pot with fresh cider, and bring it to a very low simmer over medium heat. Continue simmering for about 45 minutes to an hour, to kill off any bacteria or wild yeasts that could alter the flavor of your cider.
- Do not boil the cider
- Add up to two pounds of brown sugar or honey to boost the sugar content, and make a harder hard cider!
- Prepare the fermentation bucket. To ensure that your bucket is clean and ready for hard cider making, sterilize it. Pour a capful of bleach into the bucket, fill with water, and let it sit while you finish simmering your cider. Empty the water, then rinse the bucket thoroughly with cold water.
- Pour the cider into the fermentation bucket. Let it cool until it's just warmer than room temperature, then add your starter. Stir with a sterilized spoon, then seal the lid and set the airlock.
- Let it ferment. Place the bucket in a cool, dark place—around 60° to 70°F (15° to 20°C). After a couple days, you should see the airlock start to bubble, as the yeast releases carbon dioxide. It should continue to bubble for a couple weeks. When it stops, let the cider rest for another week so that the yeast settles.[7]
- Bottle your cider. Using a clean, food-grade siphon, gently transfer the cider to sterilized bottles, seal them, and then let them sit for as long as you can stand it—at least a couple weeks. Like wine, hard cider will improve with age.[8]
- Note: Whatever the size of your container/bucket you must fill the container as close to the top as possible with your squeezed apple juice. If you do not do this, if you only half fill the container, and you will get vinegar instead of cider.
- Yeast need an anaerobic environment. So the more space––hence air––left in the container contributes to the vinegar taste. Carbon dioxide is heavier than oxygen and will eventually be purged through the valve at the top.
- If you watch the video on making alcoholic cider, the trick to making cider and not vinegar is to fill the barrel/bucket to the top with the pressed apple juice. If you only half fill that bucket, you're going to get vinegar.
- Choose a variety of apples, and process each separately, then combine the juice to sample different flavors and see the difference in the colors you may produce using golden, green, and red apples.
- For large batches of cider, you may choose to buy a cider press.
- Thoroughly process the apples and squeeze all liquid through the cheesecloth to get all the juice with its nutrients from your fruit. Some solids will get through the cheesecloth, and the juice will have a cloudy appearance.
- There is some debate about the difference between cider and apple juice, but the general consensus is that cider is raw apple juice that hasn't been filtered or heavily processed.[9] Cider is quite perishable, and must be refrigerated. Apple juice has been pasteurized and filtered, and bottled with the express purpose of extended shelf life. The method above describes how to make apple cider.
- Caution: pasteurize juice by heating to at least 160ºF (71ºC) but not more than 185ºF (85ºC) to destroy harmful bacteria such as e coli. Use a food thermometer to determine the temperature. Infants, the elderly, and anyone with immune system disorders should not drink fresh unpasteurized apple juice.
[Edit]Warnings - Keep the processing equipment clean and sanitary.
[Edit]Things You'll Need - Apples
- Food processor, blender or juicer
- Cheesecloth sack or chinois
- Brewing equipment (see your local brewer supply store for specifics)
[Edit]Related wikiHows [Edit]References
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