Home brew club? Yes, I'm the president of the Gloucester County Homebrewers. I'm an all grain batch sparge brewer. Buy grain in bulk and re-use your yeast and you can be making 5 gallon batches for way under $20 per batch. I have a 40.5 gallon pot and a 192 qt cooler/mash tun for big batches but normally only brew 5 or 10 gallon batches. Going to brew a pale ale today.

I make hard cider in my garage. 5 gallons of juice, 2 1/2 pounds of sugar a pack of Red Star Champagne yeast. Strong and deelishus.

I make hard cider in my garage. 5 gallons of juice, 2 1/2 pounds of sugar a pack of Red Star Champagne yeast. Strong and deelishus.

What juice and do you boil it? And use a primary and secondary or just primary

 

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Sometimes I use Battleview Orchards and sometimes I use regular apple juice (NO preservatives), I don't boil nuthin. Same carboy (5 gallon water bottles, cheap) for entire fermentation. Throw a lock on top and good to go. One point to remember, champagne yeast does not make for an effervescent cider (shocking) so if you sugar the bottles it wont work with regular apple juice. Battleview or a similar unprocessed sweet cider with it's unknown natural yeast content WILL get very bubbly if you sugar the bottles.

what about the cider form local farms? can I just add 5 gallons to carboy with a lock and champagne yeast then use priming sugar like I would when I bottle with a beer to make it carbonated or will that be too much sugar and risk exploding bottles

Put a new batch in the carboy - Caribou Slobber...

Put a new batch in the carboy - Caribou Slobber...

 

I made this once, need to do it again. I loved it.

just finished my partial mash IPA. Next up is a hefeweizen. i heard gor hefe's to just do a kit so i am thinking Brewer's Best unless someone has a good partial mash recipe????

I am trying to find some spare time to brew up another IPA.  Got a few other brews I need to do right behind that one.  I make my own wine, got quite a few full carboys in various stages of fermenting.  Got some mead going. 

 

And I even have 3 gallons of carrot wine fermenting because I told my wife you can make wine from almost anything, and she was cutting up carrots at the time, so she said "how about these?" while holding a carrot.  Not being the kind of person to accept defeat on a challenge, I made some.  I racked it about a month ago and tasted it, not too shabby.  I expect it to get much better with age.  And if it does not get better, I will tell the wife "its not ready yet" if she ever asks me.