the practical. process update.

From the last update, our project has slowly come together much more.

updated storyboard.

video test of fruit rolling in, cutting+stop motion, and transition between steps.

(vimeo didn't want to upload properly at this point)

example of what text may look like in the video to introduce materials.

some audio/narration options.

script. HOW TO MAKE SANGRIA.

By the end of this video, you will have learned how to make a bold and authentic sangria, that will taste better than any store bought version!

history of sangria.

Sangria was first introduced in the United States during the 1964 World’s Fair, in New York at the Spanish Pavilion. The recipe is based off of a red wine punch that was served across Europe for hundreds of years. Since red grapes grow well in Spain a red wine base is the most authentic wine type to be used in the recipe.  Sangria comes from the Spanish word Sangre, which means blood.

introduce materials.

What kind of materials will you need to make this mouth-watering red wine mixture?

spoon

cutting board

knife

glass

pitcher

introduce fruits(+how to pick).

ORANGE. How to choose the best? Do not choose one that has green; look for a warm, yellow-orange color. You should be able to lightly squeeze the orange in your hand and it stretch back to its original shape.

LIME. How to choose a lime? Limes should be plump and heavy; firm but not hard to the touch. The skin should be shiny, smooth, and green.

LEMON. How to choose a lemon? The lemon, just like the lime should be firm and heavy. And the skin should be shiny, smooth and yellow without cuts or blemishes.

STRAWBERRY. How to choose a strawberry? Choose strawberries that are plump, firm and bright red. Dark red and brown indicate that the fruit has over ripened. Strawberries that are more light red or green are not yet ripened.

PEACH. How to choose a peach? Squeeze the peach, it should give slightly, not completely mush or be too firm. There should also be a sweet smell to the peach itself.

PINEAPPLE. How to choose a pineapple? A pineapple ready to eat should feel heavy for its size as well as have a sweet, fruit fragrance. If the pineapple that you choose is not ready to be eaten, you can replace with canned pineapple.

introduce other materials.

WINE. To stay authentic you should buy a red wine, but if you prefer your mixture to be sweeter, feel free to replace with white. The exact brand doesn’t particularly matter, the cheaper the better in this instant. But we are using _______________.

For the Brandy, Lemonade and Ginger Ale, the specific brand does not really matter. Just choose one that you know you like or will go well.

For this video we are using ____________for the Brandy, __________for the lemonade and __________for the Ginger Ale.

Cutting+Knife Introduction.

cut citrus.

We are going to use a santoku knife. You can use whatever slicing knife you have what matter is how you use it. How you hold the knife is essential when using any knife.

Never hold a knife like you are in a back ally shank fight. Place your pointer and thumb at the heel of the blade this gives the most control. Place your hand one the orange with your knuckles back. Use your knuckle to guide the knife [never let the blade go over your knuckles!].

do not push down this is wrong instead pull back and let the blades weight go down and you have made a slice. Now continue for the rest of the citrus. Keep a few lemon slices for garnishing later.

cut strawberry.

The strawberry requires a different beast. This is a paring knife. Looks like you remember how to use the other knife but this is a different knife so that’s wrong. Although it sounds counter intuitive you’re going to face the blade towards you and feed the fruit towards it this will give you a lot of control.

cut peach.

Peaches have pits so it also requires a different method. Cut to the pit and circle the fruit. Repeat this step to the perpendicular to the cut you just made. Then you simply twist then pull out the pit.

cut pineapple.

Finally the pineapple is not as hard as you think first let’s remove top and bottom. Stand it upright then cut along the edges removing as little of the fresh as possible. With your paring knife you remove any excess skin. Then finally to remove the core you will use the paring knife to cut around the core and it will just pop out

pour the wine into pitcher. mix in fruit. add lemonade. add sugar.

Now to start mixing together the ingredients. First we add the wine. As mentioned before you can use what ever wine you’d like this there are dozens of different sangria recipes.

then we add in the fruits. Slowly add them in without splashing and with your spoon start stirring it

Next add in the 1/2 cup of lemonade. The frozen stuff works fine also. KEEP STIRRING!

After that comes the sugar. Granulated sugar, brown sugar, liquid sugar it all works fine. You can even use artificial sweeteners if you prefers. DON’T STOP STIRRING!

add brandy.

Add in two shots of flavored Brandy.

add ice.

Add in 1 or 2 cups of ice to help further chill the drink OR feel free to chill the beverage overnight.

introduce glass. pour into glass.

add in ginger ale.

Add as much ginger ale as wanted to achieve your ginger ale to alcohol ratio.

add lemon slice/garnish. enjoy the drink.

Kidwell+class feedback.
*make the fruit roll
*likes the transition with music
*likes voice narration option 1
*try putting the table against a window and shooting with natural light
*closer to where we need to be at this point, not quite at it