Font Hunt

Here are a few pictures for the font hunt assignment...I think I will end up doing a flash presentation that categorize each one.

this is a possible cover for my book

label options...

two label options that Im working on...

A Final Look at -Toasted Head-

well Im pretty much done with the package...Im still testing the different types of paper for the label..

Barrel making 101

Woke up this morning went to lowes and thank god they got a 3/4in. metal strip that i was looking for.

making the final barrel display box..

well enough playing around with the prototype...Its time to get the ax . chop some wood. and start making the barrel.

more prototypes

Here are some more pictures of my progress...

"location" 15sec video teaser.

book design...

almost finish with my book..
still need to design the cover..

normal and wood stain applied.

Trying different techniques to get a old wood look to it..
I still need to find a metal strip for the top and bottom of the barrel.

i came up with this barrel shape for the package.. this of course is just the prototype and is not completely finish... but the finish barrel package I think will fit the old authentic look that i am going for....also i will be using paper label and no transfer...

a little update on the progress..

well...once again..I somehow manage to fall a little behind on this project.... but I have came up with an idea recently based on the information i got from researching the company "toasted Head"..so...scratch the rooster idea..and back to the drawing board..the current design is base around the process that "toasted head" described about toasting the barrel...

possible shape of wine bottle

toasting?

Toasting, or bousinage, is a traditional method coopers use to alter and influence the impact of wood barrel aging on the quality of the wine. The toasting of the staves and heads is carried out after the barrel is shaped.

The heating process, which takes from 45 minutes for light toasting to 55 minutes for medium to medium plus toasting, modifies the chemical composition of the wood. "Woody" aromas are subdued by the toasting; smoky, spicy, sweet, burnt, and vanilla aromas are developed by an increase in volatile phenols and formaldehyde derivatives in the heated wood. The degree of toasting, type of oak, and characteristics of the wood grain all influence the quality of wine aged in a toasted oak barrel.

For Toasted Head Wines, the barrel staves and heads are given a medium to medium plus toasting. We use a variety of barrels from the finest coopers here and in France, including barrels made from "bois de centre" oak, and oak from the Allier region of Central France, near Sancerre. These tight-grained woods impart a delicate flavor without masking the essential vineyard characteristics of the wine. The result is wine that has a balance of oak and grape aromas.

*info from http://www.toastedhead.com

wine?

well these are a few that i have in mind right now for the wine redesign project..still looking for some more..

.44 magnum

This is an idea that i have for a flash timeline project for the multimedia class.