I get to do some actual development work! As in, build something from scratch! Using patterns and stuff. This happens so rarely in a primary support role that when it does it is cause for celebration.
This looks fun
November 22nd, 2011
For certain values of fun anyway. It’s like going back to school without the [cost|credit] but with a commitment to learn stuff. Seriously thinking of trying to backfill some of my core CS deficiencies as I didn’t do a whole lot of serious CS work in the MIS program. Of interest are:
- Design and Analysis of Algorithms I
- Software Engineering for Software as a Service
- Cryptography
- Probabilistic Graphical Models
- Machine Learning
- Natural Language Processing
From this list I think I could reasonably expect to pick one and follow through with an effort that I would feel comfortable expending. Anyone want to take one with me?
Sleepytime
November 22nd, 2011
The burbling through the airlock has slowed considerably. I think the yeast is running out of snackers. We should be right on schedule to rack this run some time this weekend.
This brings us to a task I’ve been punting for a while now. Somehow we need to scavenge, scrounge, or rustle up about three dozen 750ml wine bottles in the next two weeks. You have any we can use? Quite likely some percentage of your empties will be returned to you in a much less empty state…just in time for the holidays.
Coffee, the good stuff
November 19th, 2011
It just ain’t right unless it leaves smudges at the bottom of the mug.
I’ve been here
November 18th, 2011
This is a horrible place to find one’s self. There are many times this happens in my life.
Two things
November 17th, 2011
- The phrase “Smoke test” makes me wince, especially when voiced by a particular person
- I am being paid back for missing two days earlier this week. I’m all Elvis, all TCB today.
Burble
November 15th, 2011
I could (and probably will before this is all over with) watch the CO2 burble out of the airlock on the fermenter for hours. I think we’re well on our way to some glorious Riesling.
The dining room smells like one hell of a party too.
Stella’s Christmas Groove
November 13th, 2011
Too early for Christmas music, but not too early to appreciate downloading a fine Christmas album put out by the folks at Stella Atrois. I warn you it is lots o’ Flash but I was also tell you that this is one of the few times that lots o’ Flash is a good thing. A very good thing.
This is the slinky universe I navigate in my head whilst wandering through this mundane one in which I find myself.
Many thanks to David who pointed toward this in the first place.
2011W01
November 13th, 2011
Happy birthday, first batch of wine!
Today was the day Elizabeth and I took the leap and began making wine at home. What started as an obsession over various homemade fruit brandies at a church auction has borne fruit, as they say. After a quick trip to Cornhusker Beverage & Bridal (no, not the world’s best web presence but you get used to that living in flyover country) we wandered home with supplies.
Supplies!
Hot to trot, we set out whipping up our first run as soon as the box was opened. We definitely wanted to start with a kit first time out. There’s just enough uncertainty about what we’re doing that having the extra help is nice. Don’t get me wrong, 2011W01, we have high expectations no matter your provenance. And because both of us prefer a nice white to a nice red, we selected a Riesling. 
The Grand Cru Johannisberg Riesling kit to be exact; Lot 20046, packaged June 6, 2011.
After the initial rush to sanitize the primary fermenter and mix up the must we had to find a place for the wine to sleep. Because we wanted the wine to know we cared very much for it—and we wanted to keep a close eye on its temperature—we decided on a nice chair with a view in the dining room. 
Extra bonus points for being near the thermostat so other than the basement, probably the place with the most consistent temperature in the house.
For now we watch and wait. Nothing burbles through the airlock. That should change in the next 24 hours. This will be the sign that something good is happening inside. In two weeks we’ll sample the must with a hydrometer to check on the progress. If we get a reading that most of the digestible sugar is gone, we’ll rack this into a carboy for a few more weeks of setting out.
Initial temperature: 73˚F
Initial specific gravity: 100.082
Potential alcohol: 11%
Born on date: 12 November, 2011
More updates to come!
