User Experience – Brittany, Gabi, Kelsey

Coming Out Sim


How clear are the instructions to play?  The instructions were clear- just click on a prompted text to continue the story.

Do the hints work well? The hints worked well in foreshadowing what was going to happen next.

Is the object of the game easy to understand? The object of the game is easy to understand as it is in the title of the game. The premise is very clear as our main narrator also explains what it is about before starting.

University web sites: How easy/difficult is is to accomplish the following three objectives. Be sure to record the steps you had to take to get from the university home page to the information you need.

University of Tampa

How to arrange a visit to campus for a prospective student?

First, the prospective student has to access the University of Tampa website at Once they are on the home page they will see four main links, Admissions, Academics, Campus Life, and About UT. To schedule a visit all they need to do is click Admissions. This will refresh them to the Admissions home page. Underneath the Admissions header are three tabs, the middle tab reads Schedule a Visit. Once they click that tab they will be refreshed to a Visit UT home page. At the very bottom of this page are four links, each relevant to a different student, for example, a freshman, transfer, continuing, or graduate student. In this case the prospective student would choose the freshman or transfer link. Both of these links will lead the student to a signup page for an open house visit, group visit, or informational session.

How to look up books and articles from the library’s collection?

From the home page the user would click the Academics tab. This tab will refresh them to the Academics home page. On the right side of this home page is a list with additional links related to the Academics home page. Within this list is a link to the Macdonald – Kelce Library, which the user will click. This link will refresh the window to the Macdonald – Kelce Library home page. Within this home page are four additional links, highlighted and underlined,

Macdonald – Kelce Online, UTOPIA, E-Search, University of Tampa Institutional Repository”, where the student can find books and articles in the library’s collection.

When and where dining services are available over the 2018 Spring break?

Users can access dining services through the UT website. The user will access the UT website, click Dining under the Campus Life tab. Once they are refreshed to the Campus Life home page they will see several tabs underneath the University of Tampa and Dining Services signage. If they click hours, they will be refreshed to the hours home page, which displays special hours of operations currently on campus. If viewed during spring break, the home page would display the special hours of operations for that specific break. Students also receive an email from dining services for special hours pertaining to holidays and other academic breaks.
Boston University

How to arrange a visit to campus for a prospective student? > Admissions > contact admissions. Could not find it otherwise. Would have just Googled it if I had to click any more times.

How to look up books and articles from the library’s collection?

Easy peasy.> Research > Centers and Institutes > and search as prompted. Various resources.

When and where dining services are available over the 2018 Spring Break? > Campus Life > Calendars. Although I think the calendar could be formatted a little better. It was March 3-11.


How to arrange a visit to campus for a prospective student? > Visit Campus button > Online Registration, then choose a date! Alternately, choose a class to sit in on

How to look up books and articles from the library’s collection? > Tools (drop down menu) > Library > search, or choose a database

When and where dining services are available over the 2018 Spring break? > Campus life > Dining > Menu & Hours — works well for future/present time, going back is less easy but not difficult!


Moonshining Proposal – Kelsey Barbosa

Moonshining Proposal


  • This game explores a Puerto Rican tradition of crafting moonshine. Moonshining teaches the user the process of moonshining from start to finish, with a historical prologue at the start of the game as context for what is to come. Moonshine is illegal in the United States, which makes this game educational and informative about the craft of moonshine in our country.
  • Once moonshine is distilled it can be crafted with different flavors or aged, which gives the user in this game the option to choose from a traditional, aged, or infused craft. Although each path goes through the same procedure, they are distinguished by different ingredients, distilling process, and bottling/labeling process. The purpose of this game educates the user about Puerto Rico’s traditional moonshine and how it is crafted.


  • The intended platform for this game will be computers or tablets. The size of the screen matters for this particular game because there are sections where the text can be lengthy. More space allows for the user to envision the path they would like to take, rather than seeing the options clustered together on a smartphone.

Nature of Interactivity

  • The user will have three options to choose from, Pitorro Shine, Pitorro Añejo, and Infused Flavors. If the user chooses Pitorro shine they will go through the three major procedures of crafting the traditional moonshine. If they choose Pitorro Añejo they will learn the process of aging the traditional moonshine in whiskey oak barrels. If the user chooses Infused Flavors, they will have the option of choosing a fruit of choice that they would like to infuse with the traditional moonshine.
  • In the actual game, the user is forced to follow the path of Pitorro Shine. During this chapter of the game, the user interacts by adding ingredients into barrels, blending these ingredients, transferring these ingredients into the still to be distilled, and finally bottling and labeling the bottles for distribution.

 Audience Analysis

  • This game targets distillers, brewers, educators, drinkers, and those interested in different cultures and traditions. Besides the game teaching the user how to make moonshine, there is a lot of historical and present-day context to takeaway.
  • Ages: 16+. The drinking age varies throughout the world, with 16 being a very common age throughout Europe. It is important that the younger generation of drinkers be informed about the types of alcohol they are consuming, therefore 16 is the minimum age for this game.

Audience Hook

  • The prologue is the actual hook, but the discussion and craft of moonshine throughout the game has the same effect because moonshine is illegal in the United States. When people first visit my father’s distillery or hear about moonshine being distilled in the United States, it immediately grasps their attention because of its history and the legalities of it. Moonshine is associated with the prohibition era, which makes this topic all the more interesting to learn about and play as an interactive game.


  • The user will have three options to choose from, Pitorro Shine, Pitorro Añejo, and Infused Flavors. Within each path, the user will be taken through the procedure of crafting moonshine. The first step being the ingredients, the second step being the distilling process, and the third being the bottling/labeling process. From start to finish the user gains the perspective of an actual moonshiner going through a typical day of work in a distillery.

Coming Out Sim

Audience Analysis by Brittany, Gabi, and Kelsey

Coming Out Sim

Age: 14+

Gender: All genders

Education Levels: High School


“Coming Out Sim” challenges the user to step outside of their shoes and enter the role of a young gay man, as he is pressured by his boyfriend to come out to his parents. The game illustrates societal barriers in accepting other sexual orientations outside of the heterosexual norm. To make the game more intense, the author makes the protagonist of asian descent, which opens the door to stereotypes and cultural differences within the game.

The author provides different paths the user can take, whether it be to come out to his parents, avoid the truth, or play devil’s advocate. Much of this game test the user about authenticity and deception, which ultimately challenges the user’s principles and moral.


Kelsey Barbosa – Narrative

Port Morris Distillery – Moonshining

Introduction – History

Port Morris Distillery was established in 2010 by co-owners Rafael Barbosa and William Valentin in the Port Morris section of the Bronx. The two distill a specialty spirit, Pitorro; a Puerto Rican moonshine. Using their uncle’s original recipe of apples, honey and brown sugar, they were able to create a bold, smooth, and tasteful 92 proof spirit in addition to several other products.

The concept of Port Morris Distillery was created after a family trip to Puerto Rico. Barbosa, of Puerto Rican decent, was making his usual rounds visiting relatives when he came across his Uncle’s (also known as Tio) farm. On this day, an annual family vacation turned into Barbosa’s thriving business. During Barbosa’s visit on Tio’s farm, Tio offered his specialty Pitorro for Barbosa to taste. Barbosa recognized the word because of his numerous visits on the island, but was unaware of the story and tradition behind it. As Tio proceeded to show Barbosa and his family the farm, where he produces his Pitorro and stores it, that was the moment Barbosa sought an opportunity in the moonshine industry.

The story and tradition behind Pitorro is very simple. Like many Caribbean cultures, there is a particular spirit whether it be rum or moonshine that is crafted by natives of that island. Pitorro happens to be Puerto Rico’s version of moonshine. Many of you may have heard of moonshine from the prohibition era. The era in which the United States banned the production, sale, importation and exportation of alcohol from 1920 to 1933 due to the rise in alcoholism, violence, and saloon based political corruption. This era is crucial to the craft of moonshine because moonshine is still illegal in the United States, which applies to Puerto Rico as well. The prohibition era was a time of bootleggers and speakeasies. Bootleggers continued the production and trade of moonshine illegally, as local business owners organized speakeasies in secret rooms or basements of their business and served alcohol. Although the 18th Amendment was repealed in 1933, moonshine remained illegal, which brings us to today’s bootleggers such as Barbosa’s Tio.

Many natives of Puerto Rico still produce moonshine illegally but very rarely is it sold. These natives produce their Pitorro and store them in mason jars or barrels underground for better quality moonshine. The longer Pitorro is stored the higher the proof. As for tradition, these natives dig up their mason jars or barrels and share their crafted Pitorro whenever they are visited by relatives. It is a drink of choice in Puerto Rico, specifically for family events and celebrations.

Introduction – Game

When Barbosa returned to New York after his family vacation, he began his in-depth research on moonshine in the United Sates. He researched the history of moonshine, current articles, and the legalities of moonshine. Once Barbosa spoke to different lawyers, applied for a liquor license, licensed his recipes and business, Port Morris Distillery officially took off. As Barbosa and Valentin came together to co-own Port Morris Distillery, they began production and distribution.

How is Port Morris Distillery’s moonshine legal? Port Morris Distillery is able to produce and distribute moonshine because they pay taxes on their products, that is what differentiates them from other moonshiners in the United States and Puerto Rico. As the game begins, it will educate you on production and manufacturing of their original product “Pitorro Shine”. There are several different products sold at Port Morris Distillery, but to understand how the other versions are created you first need to know about the original product. For the purpose of the game, Rafael Barbosa, also known as Ralph, will lead you through the production of “Pitorro Shine”.


Exterior of Port Morris Distillery – Day (Scene 1)

Port Morris Distillery resides in the South Bronx, on the perimeter of a commercial and industrial warehouse district. Many of its visitors are Bronx natives, from other parts of New York city, and out of state. Moonshine is uncommon in the United States, which brings a lot of foot traffic to this distillery. The outside of the building is built of bricks, with a bold enlarged “Port Morris Distillery” signage. Down the block is a tunnel, which a train runs on top of. Up the block are residential homes. The area is very quiet, with the exception of transportation trucks, buses, and cars continuously driving by.


“Welcome to Port Morris Distillery, where Puerto Rican moonshine is made.”

“On this tour, you will learn about the production and distribution process of our original product ‘Pitorro Shine’. You may be wondering why we have to begin with this product and its significance, if so, follow me inside!”

Interior of Port Morris Distillery – Distilling Room

The distilling room is a large facility with four walls. Each corner occupied by machinery or equipment. The first section of the tour consists of a large table for prepping ingredients. There are also nearby barrels which have moonshine them for aging purposes.


“Here at Port Morris Distillery we create Puerto Rican moonshine. We emphasize that it is Puerto Rican moonshine because our recipe originates from the island of Puerto Rico. My uncle, many know him as Tio, created this recipe based off of traditional crafting of moonshine.”

“There are two main differences in how we craft our moonshine versus his. The main ingredients in our ‘Pitorro Shine’ has apples, honey, and brown sugar, whereas Tio uses Puerto Rico’s fruit of the season whether that be mangos or another fruit, in addition to honey and brown sugar. Since New York state is known for harvesting apples, we use New York state apples as our seasonal fruit. We also store our products above ground whereas Tio stores his Pitorro underground.”

“Due to alcohol content regulations in the United States, we do not age our products for higher proof. Traditional Pitorro is stored underground because natives want to compete and boast about how strong their product is.”

“And as you can see behind me we have our apples, honey, brown sugar, and measuring tools ready to begin this moonshining process. Our apples and honey are from upstate New York, and we import the brown sugar.”

“There are three main steps that lead us to our final product. 1. Fermentation process 2. Distilling process 3. Bottling/Labeling”

Interior of Port Morris Distillery – Distilling Room

Ralph stands in the same area as the previous scene. In addition to the previous scene, he has a barrel by the main table to pour ingredients in.


“The first step of the process is fermentation. To begin this process, we need 80lbs of apples, 80lbs of honey, 40lbs of brown sugar, and 4lbs of yeast. We slice up the apples first then pour all of these ingredients into a 55-gallon bucket. We use a drilling machine to break down the apples into smaller bits. We continue to drill to make sure all of the ingredients are evenly mixed together. The purpose of the yeast is to actually begin the fermentation process.”

“Once our ingredients are mashed, we put a lid over the barrels and let the ingredients sit for 7 days. Throughout the 7 days we mix daily to ensure the mash does not become a solid. Mash is what becomes of the ingredients after they are mixed together.”

“If you follow me, we’ll move on to step two.”

Interior of Port Morris Distillery – Distilling Room

Ralph stands by the still as he explains the distilling process. The still is in another corner of the distilling room.


“Here is our still. It is a German manufactured still, much different from the still Tio has in Puerto Rico. We imported this still from Germany, and put it together based off of the images provided in the manual because the directions were written in German. Till this day we do not know if the still was built correctly, but hey, we have not had a problem with it.”

“To begin the distilling process, we transfer the mash from the barrels into the still and shut the still door tightly. Once that is done we start the still and the process begins. As the mash liquefies into moonshine, the moonshine rushes out of a pipe and into the next barrel for the bottling process.”

“As the alcohol pours into a new barrel, we insert a thermometer to make sure the proof is at 92. Because we have mastered the skill of distilling, our moonshine usually distills into a precise 92 proof moonshine. If the thermometer projects a proof greater than 92, then we add water to decrease the proof.”

“Once we extract all the moonshine from the still into the new barrel, we then move on to the bottling process.”

Interior of Port Morris Distillery – Distilling Room

In the next corner of the room, there are barrels set up with spouts and an empty bottle on the table ready to be filled. Behind the table are packaged boxes ready for distribution or storage.


“Bottling and labeling are a two-step process, and done by hand. This process can be a one-man job but I usually have help from William, my daughters, and other relatives willing to put the work in.”

“To begin this process, we organize dozens of 750ml bottles on the table right next to the barrel of freshly stilled moonshine. One by one we take the 750ml bottles and place them underneath the spouts and poor the moonshine. We make sure the spouts are slightly inside the 750ml bottles necks, the long part of the bottle where the cap goes, to prevent air bubbles.”

“Once the bottle is filled to the beginning of the neck, we slide the bottles to the other side of the table. We wait until every bottle is filled before putting caps on them. As the bottles are sitting waiting to be capped, this relieves some of the air bubbles that got into the bottles and lets the moonshine settle.”

Interior of Port Morris Distillery – Distilling Room

Ralph moves towards the labeling table.

“After we put caps on all of the bottles we slide them towards the edge of the table so they can be labeled. We have three labels. One for the front, back, and cap of the bottle. The front label says the name of our product, for instance the moonshine we made today is “Pitorro Shine”. The back-label states all of the ingredients. And the label for the cap has our distillery’s initials, PMD.”

“Once we have labeled each bottle, we store the bottles into boxes. These boxes hold twelve 750ml bottles. Some of these boxes will be distributed to local liquor stores or stored for our bar just right outside the distilling room. We store them for inventory purposes.”

“Many of you may be wondering why we focused on the Pitorro Shine. Well, the Pitorro Shine is the key to every other product we make here. Pitorro Shine is the base of our products, it is the main ingredient to our aged moonshine and infused moonshines. Without Pitorro Shine, we would not have the Pitorro Añejo or Pitorro Coquito.”

“This concludes our tour! If you would like to learn more you may stick around, if not we hope to see you again! Thank you for taking part in our tour!”

1. Try a different path

2. Got to next Chapter

3. Exit Game

Game Script – Kelsey Barbosa

Three main rooms:

Products: Distilling Room – in the left corner

Distilling Process: Distilling Room – middle, center of room

Bottling/Labeling: Distilling Room – right side, front of room

Important items for whole level

  • 80lbs Apples
  • 80lbs Honey
  • 40lbs Brown Sugar
  • 20lbs of Simple syrup
  • 50lbs Cinnamon
  • 50lbs coconut
  • 2 – 55 gallon bucket
  • 2 – 50 gallon bucket
  • 5 gallon jar
  • Stirrer
  • 4 lbs Yeast
  • Knife
  • Cutting board
  • Thermometer
  • Clear bucket
  • Fruits of choice
  • Still
  • Micro-filling machine
  • Label maker
  • Shine label & seal label
  • Coquito label & seal label
  • Infused labels & seal label
  • 750ml bottles
  • Large stainless steel table

Function and Items of the Production room for Shine

  • Commute to upstate NY in commercial van
  • Retrieve 100lbs Apples from NY state farmers
  • Retrieve 100lbs Honey from NY state farmers
  • Import 100lbs Brown sugar
  • Commute back to the South Bronx
  • Transfer ingredients to the distilling room
  • Separate lbs of apples, honey, and brown sugar
  • Gather 40lbs of Apples, Honey, and Brown Sugar
  • Pour ingredients into a 55gallon bucket