I was learning quite a bit in my classes and I was beginning to get good at it. Science was coming easier to me than I thought, as I was now studying it from the framework of something I truly had an interest in; food science. Being the "wino" tat I was; and had become, this oenophile was becoming the top student in the program without a grade.

My professors would even speak highly of me, as I had now become recognized as the top student who was "not a student" at the university. I became quite popular. I was mostly skiing at Stowe on the weekends, as I had had such good memories, and felt comfortable and at home there. It had become a place where I could get away for a few days and just be "one with the slopes".

By mid-September, I was beginning to make my own beer and wine. At the outset, I felt it appropriate to make a late Summer Ale and a Pumpkin Wheat beer. My first batch was not as good as the second, and my second the third. I was getting better at each attempt. With regards to wine, I needed to order grapes. The only real viable thing available to me in Vermont was fruit for cider, and that did not excite me. I did source some grapes from California, Maryland, Virginia, North Carolina, and New Mexico. New Mexico was a young foray into the wine world, and I wanted to give these grapes a "college try".

M experiments were going well and getting better. I managed to get my Organic Chemistry professor to allow me to throw a tasting party for my class. Those who were over the legal age could attend; and I must say, I had quite a draw at the first event. Surprisingly, I would be asked to hold the event once per month.

I began blogging my experiences on a website that I created. While busy with classes and the like, I did manage to keep up with Samantha. We were on a twice weekly schedule, talking on Wednesday and Saturday; as I would have plenty to share. She shared that she was doing better in her classes, as she now had more focus. It was industry, not medicine.