October saw a 2-week trip to Europe, one of my longer times away from home. The reason for the trip was the organization's annual meeting, held this year in Lyon, France. In order to avoid extra trans-atlantic travel and exploit a paid-for trip to Europe, I scheduled long-overdue visits to Glasgow to visit Marc and Erin, and London to visit Colin and Anthony.

About a year ago I did a vanilla extract tasting to test out different types of vanilla beans, as well as compare commercial to homemade. To refine the quality of homemade extracts, I wanted to test out how different alcohols affected the flavour of the final extract. So I prepared four extracts using the same beans and proportions, with the alcohol solvents being bourbon, Calvados (apple brandy), rum, and vodka.

I decided to try making ice cider this year. Ice cider is a sweet apple wine made from concentrated apple cider that allows more alcohol production than normal cider, along with residual sweetness after fermentation. Normal cider is about 10% sugar, and this has to be concentrated to at least 30% sugar to make ice cider. The defining feature of ice cider is that it is concentrated by partial freezing, causing ice crystals to form, and the sugars are forced into the remaining unfrozen portion.

I returned to my home state of Colorado for my cousin Emily's wedding. I decided to take a couple days before the wedding in Denver to visit old haunts and indulge in a bit of nostalgia. I didn't attempt to see anybody I used to know as it would have been complicated to arrange, and apologize to anybody reading this who would have liked to visit.