Reddit mentions of 3ct. - S-Shape Airlock with #6 Stopper - Set of 3 (Bubble Airlock)

Make your own! Honestly, if you like kimchi and eat it a lot, it's the best solution.

• Jars, set of 6
  
• Caps, individual. Probably don't need more than one or two for active fermenting
  
• Airlocks, set of 3. These should fit the lids I listed, but you can wait for the cap, then get a specifically fitted on at Brew and Grow at Kedzie/Addison.
  
• Recipe/technique
  
  
  You can also get the kit as an "all in one" package. But if you plan on fermenting a bunch of stuff, or storing multiple batches, it's more economic to buy it the way I listed. You can see the kit is just exactly what I listed, marked up in price in individual sets.

To be honest it's going to be a good prison hooch, Hold off and get a Hydrometer

Airlock with #6 Stopper then go shopping at the cvs,rite aid,market for a 1 gallon cheap wine ($8-9) and dump the wine and wash the jug well. Now you can start making cider.

My recipe: Apple juice (1.040), Can of tree top apple juice concentrate (1.035) now add enough concentrate to get the gravity reading up to 1.065 (about 113 grams or 1/3 can) and munich classic wheat beer yeast and let it ferment about 30 days. It should be done fermenting (1.012 or so) and is drinkable or let it age longer.

Ours is a little more complicated than most:

Supplies

• 1 Growler or jug (could be the jug the cider comes in)
  
• 1 Airlock
  
• Cheap hard liquor to fill the airlock
  
• Bottle(s) that can withstand carbonation pressure
  
  

  Ingredients
  

  
  

• ½ gallon pasteurized cider (e.g. from the grocery store)
  
• ⅜ cup lemon juice (preferred) OR ½ tbsp. citric acid
  
• ⅘ cup sugar
  
• 1 tsp. champagne yeast (or other yeast)
  
  

  Directions
  

  
  

1. Heat 2-3 cups of the cider in microwave, and dissolve sugar into cider
   
2. Put everything into a growler or back into cider gallon jug
   
3. Add champagne yeast
   
4. Put airlock on jug, with hard liquor to fill it
   
5. Wait 3-8 days, depending on how fast your yeast grows and how hard you like your cider
   
6. Put cider into bottles, and possibly directly into fridge
   
7. Wait 1-2 days for carbonation, then drink!
   
   

   Notes
   

   
   

• You can also heat the cider in the microwave for warm hot cider, and that's delicious too.
  
• We like our cider pretty hard (~6-8% alcohol), but also still pretty "juicy" (i.e. still tastes kinda like the raw cider), so that's why we add the sugar at the beginning; it feeds the yeast enough to let them produce that much alcohol while still leaving enough sugar at the end to still be tasty. You can modulate this by increasing / decreasing sugar content at the beginning and increasing / decreasing fermentation time: more sugar means more food for the yeast, and more fermentation means more sugar turned into alcohol.

I've considered using a jar, although you'd probably also need a way to release excess gasses. I haven't done it yet, but my idea is to run an airhose from the jar to above the water-level, and using one of these:

https://www.amazon.com/gp/product/B00IGY9P2G