Never seen that airlock before
Searching for 'shax airlock' found nothing relevant. Also, if the initial ferment is fast, as suggested by these ingredients and instructions, there seems to be a risk of the airlock blocking with foam and a very messy bottle bomb if there's no other way for the C02 to escape.
I'd always suggest leaving 20% headroom for foam, and also for the first week no bubbler is required, just put some clean tissue over the top and a rubber band - less risky and gives the yeast a bit of oxygen to feed on until it gets started when the C02 blowing out will make the ferment anaerobic.
If you haven't got a proper airlock I'd suggest using a food grade plastic bag tied over the top with rubber bands during the second week. Also as there is no fruit pulp in the recipe to be liquified in the ferment, I can't really see what the pectolase is for - seems a bit pointless to me.