Hm.
I have airlocks like that which I use on the primary fermentation where I *don't* want the pressure to accumulate.
But to make a bubbly drink, I find it easiest to use stout bottles and a secondary fermentation in the bottle, sometimes described as "bottle conditioning".
I'm not sure how I would be able to use those fermentation jars and still get bubbles in my drink, unless I went to CO2... Injection or something.
Am I missing your point?
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