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| − | [[Week 1]]
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| − | [[Week 2]]
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| − | '''Ganzfeld Experiment:'''
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| − | [[File:ganzfeld1.jpg]]
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| − | '''Wine Brewing:'''
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| − | [[File:Brewing1.jpg]]
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| − | The following is a simple family recipe for homemade red wine that my mom uses every Christmas.
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| − | The ingredients are fairly simple and subjective to change depending on ones taste.
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| − | GRAPE JUICE: Enough freshly squeezed grape juice to fill the bottle(s) of your choice.
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| − | FLAVORING & YEAST: For 1 bottle – 1 cm of ginger, honey for sweetening (to taste), 2 cinnamon barks, 1 flat tablespoon of bakers yeast.
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| − | Boil grape guice, ginger and cinnamon. Add honey to cut the sharpness and sweeten to taste.
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| − | Strain out the cinnamon barks and ginger and let the juice cool down.
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| − | When it is lukewarm, activate yeast (mix in a small amount of warm water and let rest for a minute ) and pour it into the juice.
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| − | Fill into a bottle (NOT the one you plan on serving it in) and keep in a dark cool place.
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| − | (To allow air to escape while preventing oxygen from entering, make a simple apparatus that allows the gas to pass through a pipe placed in strong alcohol, which acts as a disinfectant of sorts.)
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| − | Check after a week, there should be a thick brown foam at the top. Remove it without letting it mix in with the wine. This can be done either with a decanter or a fine muslin cloth strainer.
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| − | Pour wine back in container.
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| − | Repeat process for about 3 weeks.
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| − | One last fine strain, then bottle, chill and serve.
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| − | [[Hackteria Lab Poster Design:]]
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| − | 2 iterations for the branding/identity/publicity posters for Hackteria Lab 2013.
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| − | Option A:
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| − | [[File:posteropta.jpg]]
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| − | Option B:
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| − | [[File:posteroptb.jpg]]
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| − | [[HackteriaLab 2013 - National Center for Biological Sciences]]
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| − | [[File:ncbs1.jpg]]
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| − | [[Paper Electricals]]
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| − | [[File:paperelectrical1.jpg]]
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| − | [[Arsenic GFP]]
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| − | [[File:sachiko1.jpg]]
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