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Old 08-13-2012, 01:22 PM   #121
JoeyChopps's Avatar
Apr 2011
warner robins, ga
Posts: 1,369
Liked 280 Times on 190 Posts

Originally Posted by Butchhe
Good to meet you. I work out on base. AF brought me here and my old boss got me started with brewing. I'm still a novice, but I'm a quick study. lol
I also work on base on the flight line what about you ?

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Old 08-14-2012, 03:09 AM   #122
Mar 2010
Warner Robins, Georgia
Posts: 120
Liked 6 Times on 6 Posts

I'm in bldg 127.

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Old 08-14-2012, 06:10 AM   #123
Dec 2010
, GA
Posts: 771
Liked 23 Times on 19 Posts

In Statesboro as a student, in walton county (loganville) area when I'm home Always looking for cheap gear and grain if anyone ever needs to unload anything
The best beer I ever made was the next one I brew.

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Old 08-15-2012, 02:39 AM   #124
Aug 2012
Posts: 26

Im in Jasper, about 60 miles north of Atlanta.

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Old 08-15-2012, 09:31 AM   #125
Oct 2009
Canton, Georgia
Posts: 8

Originally Posted by GeorgiaBeer
Im in Jasper, about 60 miles north of Atlanta.
We have a few down here in the Canton/Ballground/Holly Spring area. Informal club called Southern Brewers.
I brew therefore, I'm broke.

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Old 08-16-2012, 01:12 AM   #126
Jul 2012
Posts: 49
Liked 7 Times on 7 Posts

Originally Posted by Maxkling View Post
You wish to share your cider recipe. I havent had good luck with them, and my wife loves commercial style cider.

Mine is a 3 gallon batch.

Get 3 gallons of cheap cider/apple juice from your local grocery store. I use the Publix stuff that runs about $5 a gallon. It doesn't matter if it is from concentrate as long as the only additive is asorbic acid (Vitamin C).

For yeast I use Lalvin EC-1118

Sanitize a funnel and rehydrate the yeast. If you want to add a tablespoon of honey to the warm water in order to start the yeast, you can, but it isn't necessary.

Pour 1/4 of the first jug of juice into a 3 gallon carboy or small fermenting bucket. The icing buckets at Publix are 3.5 gallon buckets and have o-ring lids. They will give them to you if you ask in the bakery. You can get a rubber grommet for them at Home Depot. Drill the lid and you have a small primary fermenter.

Add 1/2 cup of white sugar and 1/2 cup of brown sugar to the jug you just poured out of. Give it a big shake to mix in the sugar and aerate and then pour it into the primary.

Do the same thing with the second bottle, but hold a little back when dumping as you will need a bit to get the sugar through the funnel and into the jug on #3.

Repeat for jug 3.

Give the whole thing a good stir and pitch your yeast.

Let it ferment for 2 weeks at 70-75 degrees.

Rack to secondary to clarify. Top up with Welch's white grape juice concentrate juice. I usually make the juice a day ahead of time so that I can boil it and let it cool on the racking day, but you don't have to if you are careful about sanitation.

Let it sit for another 1-2 weeks until it is completely clear.

Once it is clear, boil 3 oz of corn sugar and 5 oz of malto-dextrose in 2 qts of water. Add that to your bottling bucket. Rack the cider to the bucket, stir carefully to mix in the sugars and bottle.

Let the bottle sit at room temperature for 1-2 weeks to condition. I like to fill at least one flip-top bottle to check carbonation. Once it is carbed to your satisfaction, stick the bottles in the fridge to cold-crash them and then enjoy.

The last batch I did was very much like Woodchuck cider.

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Old 08-28-2012, 01:39 PM   #127
kevlar70's Avatar
Jul 2008
Coastal Georgia
Posts: 16

Checking in. I'm in Smyrna, moved up from Brunswick almost a year ago.
"My Bembel overfloweth"

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Old 08-28-2012, 03:52 PM   #128
Mar 2005
Posts: 616
Liked 45 Times on 34 Posts

Originally Posted by kevlar70
Checking in. I'm in Smyrna, moved up from Brunswick almost a year ago.
I'm close to Smyrna...Mableton actually.

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Old 08-31-2012, 03:22 AM   #129
Aug 2012
San Francisco, California
Posts: 26

I'm in the same situation... the Lilburn-Decatur commute is pretty awful but the wife likes the suburban life.

Originally Posted by FooFan View Post
As just posted...
I work in Decatur but live in Lilburn.
Primary: Apple Pie Cider, Traditional Mead, Apple/Banana Melomel, Imperial Pilsner
Secondary: Car Bomb Stout v 3, Imperial IPA
Kegged: none
Bottled: none

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Old 09-01-2012, 10:35 PM   #130
Sep 2012
Posts: 2

I am in the buford area but work in the gainseville area

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