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First of all, I know that there's unlikely to be anyone here with direct experience in soy sauce - speculation, assumptions, and opinions are all welcome and requested. I've been searching for a few days on how to make Soy Sauce and have turned up a few results around the web, most notably...

I agree that stainless would be better. Copper was chosen because of the ease of obtaining the materials. When I have more time, I'm going to look into the concentration of carbonic acid, and may even have some beer that I make with this siphon tested for it's presence. A cursory look on...

Thanks! I'm in Marietta --- not far from Brewmaster's Warehouse, actually.

I search the forum frequently, but because I am able to find the answers to my questions, I rarely post. That changes today as I reveal: A solid copper auto-siphon. It seems that people bring up metal auto-siphons from time-to-time, but either nobody's bothered to make one (except one guy...