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WriterWriter · 03-01-2009, 06:51 PM

Hey all,

Like the title suggests, when using foil as an airlock, somehow I feel like the CO2 won't get out properly. So do you need to put a hole in the foil with a pin? Or does the little space around the foil do just fine? Is this secured with a rubber band?

Thanks,
-WW

**Poobah58** · 03-01-2009, 06:57 PM

Just wrap it around the top. no hole, no rubber bands...

WriterWriter · 03-01-2009, 11:02 PM

Sweet, thanks! I did and the mix is brewing away...er, 'cidering' away I suppose.

gratus fermentatio · 03-02-2009, 04:02 AM

Why would you want to use foil? All it does is cover (loosely) the opening. For about $3 you can buy a drilled rubber stopper of the correct size & a plastic airlock to fit it; add a wee bit of tap water & you've got a safe, reliable airlock that keeps nasties out & allows CO2 to escape. Maybe the foil will work well enough for you, personally I wouldn't risk it; I put too much time, effort & money into my wine/mead/cider to risk it. Good luck, GF.

PseudoChef · 03-02-2009, 04:29 AM

Quote:

Originally Posted by gratus fermentatio

Why would you want to use foil? All it does is cover (loosely) the opening. For about $3 you can buy a drilled rubber stopper of the correct size & a plastic airlock to fit it; add a wee bit of tap water & you've got a safe, reliable airlock that keeps nasties out & allows CO2 to escape. Maybe the foil will work well enough for you, personally I wouldn't risk it; I put too much time, effort & money into my wine/mead/cider to risk it. Good luck, GF.

http://www.homebrewtalk.com/f14/stop-putting-airlocks-your-starters-104529/

Putting a starter under airlock greatly reduces the amount of gas exchange. Without this, growth numbers are going to be greatly diminished. I use foil for all starters and primary fermentations and have never encountered an infection. I even do this in non-sterile warm rooms in my lab as seen in my avatar. If the opening of your carboy is covered, you have nothing to worry about.