I was my understanding that less headsspace was needed because the airlocks couldn't handle wider fluctuations in air pressure. Airlocks are generally used when fermentation decreases. With 100 gal in a 200 gal vessel, I would make a larger airlock. Some tubing, a stopper to hold the tubing and...
I have used similar ones from Culligan. My only caveat is to not grab the bottle by the neck with one hand and the other hand underneath. I lost a batch of skeeterpee when the Bottle broke about 1/3 of the way down. Messy! Use one hand underneath and the other around the body. Not as handy but...
Another possibility for corking would be to use plastic tasting corks. They are good for nearly a year, and would work for "sampling" bottles. Reusable and handy.
And when I buy any chemicals in something other than the small portions, I always date the container. This does not give the best by date but at least I know when I bought it. This goes for plastic containers as well. 5 gallon plastic jugs will age. And get brittle. And then you have a mess to...
Out of the Fermcalc methods, I much prefer the Honneyman method. I print out the conversion table and the rest is easy. (I prefer easy!) According to the author, this method is very close to the ebulliometer method. And last I checked, ebulliomenters ran about $700. And I obviously hadn't...
Since CO2 is heavier that air, won't that protect the wine from oxygen? Until fermentation is finished and the CO2 dissapates? I never put wine or beer under airlock until strong acticity ceases.