Thanks for the kind words, Jack. It is not that we disagree, we are
interpreting the numbers based on different situations. The reason
information sometimes seems so conflicting on this site is that we are all
developing techniques that apply to the overall method each of us use. Take
one step from an overall procedure that makes good wine and try to stick it
into another method and it may not work. What is important is to develop an
overall understanding of what is going on so you can determine whether a
persons suggestion will work for you. If you protect your wine with good
levels of sulfite and let some air get to it, it may not matter. If you are
making wine with no sulfite, it may be disastrous. We just need to be award
of what is happening overall.

You are right about making your own airlocks and I have been planning to
make one for my 13 gal carboy. Just have not got around to doing it even
though I REALLY believe I should.

Ray

"Jack Keller" > wrote in message
om...
> Ray, I echo Joe's thanks. The raw numbers ought to be a concern to
> everyone who doesn't have a tight reign on the temperature of their
> winemaking and storage areas, especially if you bulk age in containers
> larger than 5 gallons.
>
> I've been thinking about these numbers since you shared them with me a
> few days ago. I kept thinking of your comment to me that they
> indicate a larger airlock is really needed for larger containers. I
> couldn't help but think of how we used to make our airlocks before
> they were so readily and cheaply available and I think the old method
> might serve anyone who thinks they might have a problem. All one
> needs are an appropriately sized drilled bung, a length of 1/4 inch
> tubing and a quart jar with lid--metal or plastic. You will need an
> electric drill and probably some silicon gel caulking .
>
> The bung must fit your demijohn or carboy correctly. Drill a hole in
> the lid of the quart jar as close to the exact diameter of the 1/4
> inch tubing as you can get. An inch or so from that hole drill a very
> small hole. It need not be larger than 1/16th inch. If the lid is
> metal, you can prick a hole in it with a small nail. Insert one end
> of the tubing into the demijohn or carboy bung but do not push it past
> the lower edge of the bung itself. If the fit is not tight, seal it
> with the silicon. Trim the tubing so it arches upward and over to the
> bottle (presumably sitting next to the demijohn or carboy), through
> the larger hole in the lid, and about 2/3 down into the quart jar.
> Fill the jar 3/4 full of 10% sulfite solution, tighten the lid, and
> seal the tubing/lid junction with silicon. When the silicon dries,
> you have an airlock that can withstand a dozen degrees of temperature
> change either way.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/