In 2010 I did a presentation at the Epicor Perspectives conference. In the presentation I talked a little bit about our how we used their back end web services to build a front end website.
Included in the presentation are some slides:
- Demonstrating basic concepts of an n-tier architecture.
- Showing the software’s stock UI
- Showing the simpler homegrown UI that we built
- Some code samples on how to get, update and delete the data from Epicor’s web services.
You can download my Epicor Perspectives 2010 Presentation here. This presentation is a bit sparse with out the talking points behind it–feel free to contact me if you have any questions.
We went apple picking on the last day of the season over at Rock Hill Orchard on 10/27/2012. Their trees were pretty young, which was a little disappointing. I can’t tell if in my youth apple trees were gigantic because I was small, or if they were actually relatively large trees. Read the rest of this post »
- 4 creates of peaches (owe my back)
Pealed and pitted the peaches. Next time I think I will need to cut out the inner red part of the peach–it provides a bit of bitterness that could be avoided. 4 boxes of peaches fits in roughly 10 gallons of bucket.
Boiled 2 gallons of water, and put about one in each container. In addition, I added 2 crushed campden tablets, and 2 1/2 teaspoons of pectic enzyme to each container. Let it sit over night. A peachy clear liquid will separate to the bottom, with a peach sludge at the top. The peach sludge had a pretty significant amount of liquid left in it that was not salvaged this go around. I mixed champaign yeast with some warm water and a bit of the peach juice run-off for a starter and pitched it.
Original Gravity: 1.036 — This is disappointing, and similar to the numbers I got last time (though slightly higher).
Notes for next time:
4 boxes of peaches is sufficient, but do not add any more water then necessary for blending. Get two large cheese cloth bag to filter all the blended peach through, and make sure to gently squeeze out the liquid–hopefully this will raise the OG. The bucket with the spigot on it leaks if left full of liquid over night–make sure the washer is tight prior to filling. An open container is most likely necessary in order to squeeze out the peach pulp–two open containers will be necessary for 4 boxes of fruit.
10/21/2012 update: Bottled with a Final Gravity of 1.01
11/4/2012 update: Bottles have settled out more to about half way. I’m thinking next time I will need to let it sit for at least 3 months in a fermenter.
This one was a bit tricky–it took me two days to figure this out, and when I figured it out I didn’t even realize I was close to the solution. When I initially started working on this, I was looking into using an OpenSSL port to windows called OpenSSL.NET. The pure ASCII look of this page should be a good indication of how many other alternatives there are out there. Eventually I found The Legion of Bouncy Castle, and stumbled onto a solution. Initially I discredited looking at this option too thoroughly due to the name–but again, because of the lack of how many good alternatives out there it became a steady contender.
After a brief delay at the airport due to some serious thunder storms we touch down a couple hours late from our redeye.
My last batch of beer (which I actually started close to 10 months ago) has just been kegged. After being the king-of-slack and not racking it for 10 months, it’s finally finished. These notes indicate that it was an IPA, though it is dark as all hell.
- ~10 lbs of peaches/nectarines
- 1 quart of honey.
- teaspoon of Irish moss
- 8 campden tablets
- 2 1/2 teaspoons of pectic enzyme.
Peeled, @ pitted fruit. Froze Peaches over night, and put in the refrigerator in the morning. Blended at night. Added 2 gallons of water, 4 campden tables, and 2 tablespoons of pectic enzyme, and let sit over night.
Yielded roughly 3 gallons of peachy water. at 1.030 gravity liquid. After that I was too lazy to work on the beer again the next day, so I dropped 4 more campden tablets to keep it sterile. I believe this was a mistake.
The next day I boiled ~2 gallons of water with 1 quart of honey, and added that to the peach liquid bringing the OG up to around 1.035.
Began fermentation with white wine yeast. Final gravity around 1.001, yielding ~4.5% alcohol. There was a bit of a smell that accompanied the wine, though it tasted ok. At 3 months it was incredibly acidic. I suspect that both the smell and the acidity is related to the campden tablets. At about 6 months, the acidity had cut out and it was quite pleasant. Around 1 year there started to be some white stuff suspended in the liquid.
We’ve recently granted access to Epicor to an outside company. After opening up access over SSL for the company, we found that our setup was not quite right. In addition to hitting a checkbox, there are a couple XML files you need to edit.