DIY CO2 for Plant nOOBs

[darkdep]

Oh sorry, I misread "used" as "use".

[apistome]

my recipe calls for 1 full tsp of yeast, maybe thats why I can get away with 1 bottle for my tank but need to change more solution more frequently?

[BigDaddy]

Yup... your generating a lot more CO2... but as well, you burn through the fermentation process faster.

[darkdep]

I think more yeast = more CO2 but it burns out quicker.

I use 2cups of sugar to 1/4 tsp of yeast currently...

I would like to see if I can get it to last as long as possible.

[Mettle]

What about increasing the size of the container that you're using? Would that not help it hold more volume and make it last longer over all?

Not sure if that would work or not. I'm just picturing using a large water jug versus a pop bottle.

[BigDaddy]

What about increasing the size of the container that you're using? Would that not help it hold more volume and make it last longer over all?

Not sure if that would work or not. I'm just picturing using a large water jug versus a pop bottle.

The size of the container has no bearing on the chemical reaction going on inside it... you could do it in a 20 gallon vat and get the same amount of CO2 as you would in a 1 litre bottle.

The only thing that affects the production is the ratio of sugar to yeast

[Mettle]

So let me so if I get this right.

But increasing the amount of raw materials you're not necessarily increasing the longevity of the formula if you keep the ratio the same, right? I would guess not as, for example, a ratio of 1:4 is the same whether we're talking in mL or in L for example... It would be the changing of the ratio that allows one to prolong the process?

By that token though - would a larger container not allow you to fiddle with the ratio moreso in the end allowing a larger volume of sugar over all and increased amounts of yeast, yet not a ton, making the batch last longer? Or does the process still occur at the same rate regardless of the amount of raw materials. IE - the same ratio with smaller quanities in a 2L pop bottle would last the same amount of time as let's say 10x more raw materials but the same ratio still, but in a 5 gallon jug.

[darkdep]

The issue with the ratio, Mettle, is that the yeast are converting sugar into alcohol; CO2 is just a waste product of what they are REALLY doing.  Eventually tho, the concentration of alcohol in the mix will become toxic to the yeast and kill them.

So, it doesn't matter how MUCH of the material is there, just the ratio.

I've brewed wine/beer many times and it's a similar thing.

[Mettle]

Yeah. I've dealt with those overpriced co2 systems you see in pet stores and first thing I noticed was how much the smell reminded me of making wine/beer, heh.

[garnpet]

I use the following recipe and I get CO2 for about 3 weeks.

1.5L water
2 cups sugar
1/2 tsp baking soda
1 tsp yeast

[darkdep]

Baking Soda eh?  That's interesting...never tried that.  I will try your recipe next time.

[gvv]

Baking Soda eh?  That's interesting...never tried that.  I will try your recipe next time.

Corrrect me if I'm wrong, but as I understand it is used in order to slow down a reaction a little bit, so it will last longer...
Regards

[BigDaddy]

Baking soda has neither been proven nor disproven in improving the yeast batch... but I believe it has something to do with a neutralizing effect against the alcohol being produced.

[darkdep]

That could be what it is...it is the alcohol that ends up stopping the reaction, not the exhaustion of sugar.

[gvv]

AS I though the reaction should stop as soon as all sugar will be transfferd into alcohol by yeast culture.
So, DIY CO2 can be used for other purpose in case you have distiller equipment