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<blockquote data-quote="Wycen" data-source="post: 5136814" data-attributes="member: 13732">Mostly I feel the need to post in this new &quot;Media + Off Topic&quot; forum.&nbsp; It is new and scary&nbsp; <img src="http://www.enworld.org/forum/images/smilies/worried.png"&nbsp; class="smilie" loading="lazy" alt=":-S" title="Uhm&nbsp; &nbsp; :-S" data-shortname=":-S" />Last quarter, which was only 2 weeks ago, I took a chemistry class for an upper division science requirement - The Making of Wine.&nbsp; I do not know why they had to call it - The Making of Wine.&nbsp; Would it not be easier to say and write -Winemaking?&nbsp; We actually went thru the process of making wine.&nbsp; However, certain issues, like a 10 week quarter and the fact we are college students, mostly non-science majors absolutely affected the final product.&nbsp; The events of class deserve their own story, but I don't want to get the professor in trouble, but man oh man, what a trip.&nbsp; From a sign language interpreter, to wine tasting, a dead dog, in class ranting about annoying students, and the fuzzy? line between vinegar and &quot;wine&quot; this certainly was the most surreal class I've taken.In 3 to 6 months, &quot;bottle shock&quot; will no longer be a worry and I'll be able to open my bottle of wine.&nbsp; However, do I really want to open my own hand made wine or do I want to keep it as a nick nack to talk about years from now?Our final tasting revealed the horrible quality of our batch.&nbsp; It tasted like ear wax.&nbsp; The question is will it get better, or will it finish its conversion to acetic acid?&nbsp; Can I salvage it by using it for sangria, or not?Obviously, if I never open it, I don't have to worry about how it tastes, though it will certainly be spoiled 10 years from now.So, what would you do?</blockquote>

[QUOTE="Wycen, post: 5136814, member: 13732"] Mostly I feel the need to post in this new "Media + Off Topic" forum. It is new and scary :-S Last quarter, which was only 2 weeks ago, I took a chemistry class for an upper division science requirement - The Making of Wine. I do not know why they had to call it - The Making of Wine. Would it not be easier to say and write -Winemaking? We actually went thru the process of making wine. However, certain issues, like a 10 week quarter and the fact we are college students, mostly non-science majors absolutely affected the final product. The events of class deserve their own story, but I don't want to get the professor in trouble, but man oh man, what a trip. From a sign language interpreter, to wine tasting, a dead dog, in class ranting about annoying students, and the fuzzy? line between vinegar and "wine" this certainly was the most surreal class I've taken. In 3 to 6 months, "bottle shock" will no longer be a worry and I'll be able to open my bottle of wine. However, do I really want to open my own hand made wine or do I want to keep it as a nick nack to talk about years from now? Our final tasting revealed the horrible quality of our batch. It tasted like ear wax. The question is will it get better, or will it finish its conversion to acetic acid? Can I salvage it by using it for sangria, or not? Obviously, if I never open it, I don't have to worry about how it tastes, though it will certainly be spoiled 10 years from now. So, what would you do? [/QUOTE]

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