brewhaha

Whats new in the world of homebrewing and vinting? I currently have four items going on right now in the fermenters. First I have an American rye ale. Its a richer, fuller dark beer that is similar to its German bock and dunkel cousin. It has a hint of rye flavor, mild hops and a richer malt taste.
Secondly, I have a attempt at a chocolate bourbon vanilla bean porter. I bought the grain kit from whole foods way back in like February when they were clearing out their Christmas stock of at home beer kits by the Brooklyn brewing co. The kit was originally made to be a chocolate maple porter, and have it use maple syrup as its main sugar fermenting source. I don't really like how their kits were laid out, so I tweaked it by adding dark LME (liquid malt extract) and my own personal choices for hops and yeasts. The bourbon vanilla was a impulse buy addition. I was in Fresh and Easy the other day and happened by a 4oz bottle of bourbon vanilla extract in the spice aisle. "Bourbon" vanilla refers to the type of vanilla bean mind you.,..NOT actual bourbon. Though I am tempted to spike the batch with a little hint of jack daniels to add some punch to it before bottling...
Third, i have a Chilean sauvignon blanc. I picked the juice up with a gift certificate from wine expert after using their juices yet again last year to win a medal this past April  for  my voigner white wine. It's nice that wine expert takes care of the people that use their products on an usual basis. Plus, it promotes their products even further with support and recognition.The juice is fermenting very,very well so far. I did add elderflower to the wine, which should boost the flavor profile and add a little sweetness to what is usually a very dry style of wine.
Fourth is the mystery hooch. The grapes I stomped out from the backyard vines a month ago. Its a blush wine, and it fermented very fast and strong, even though its only one gallon. Its either going to be really watery and weak, or extremely strong and barely drinkable. I'm hoping for the latter....I can at least cut it with water to dampen it to make it drinkable...regardless, I'm not expecting much of anything from it outside of experimenting with my skills and tools.
As for future employment...I sent out requests for a possible internship, free mind you to a local brewery...but got no response. I also have a potential in with Miller brewing Co. and their World Class division, which centers on small batch, microbrew and craft beers. I was able to give my resume to our local beer rep in hopes of it getting passed on to the hiring powers that be. Its a unasked favor from her, and I'm deeply appreciative of it. i hope it works out soon.