Airlock

Description
Interchangeably called a bubbler, or airlock, this device was used by Francesco Lee during the wine fermentation process. Fitted to the mouth of a glass carboy or the bung hole of a barrel, the bubbler allowed carbon dioxide gas that builds during fermentation to escape, while prohibiting airborne yeast and other particles from contaminating the wine.
Location
Currently not on view
Measurements
overall: 2 in x 4 in x 6 in; 5.08 cm x 10.16 cm x 15.24 cm
ID Number
1997.0154.06
catalog number
1997.0154.06
accession number
1997.0154
Credit Line
John Lee
See more items in
Work and Industry: Food Technology
Food
Data Source
National Museum of American History, Kenneth E. Behring Center

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