DIY Co2 2 Liter

[itzjustjeff]

so i need your help on this one guys..i dont know what i am dling wrong..my Co2 solution just isnt going at the rate i want. I use the current solution:

1/8 teaspoon Champagne yeast
2 cups sugar
1/2 teaspoon baking soda
and warm water up to 75% of the bottle
(2 liter)

my first bottle had a really slow bubble count for about 1 day (1 bubble every 7 seconds) and the other one just never started..is there something im doing wrong here? should i sacrifice a goat or something?

[ZooTycoonMaster]

Try doubling the amount of yeast next time

[GlassCat594]

did you activate the yeast in warm water with a pinch of sugar? LEt the yeast bubble up a while and then mix it with the sugar solution.

[GlassCat594]

also more yeast less baking soda

[itzjustjeff]

alright ill try that..so with my current setup theres no way itll work?

[dp12man]

Yeast Comes in those 1/4 oz packages of three. Use one package I think its 1/4 oz or teaspoon either way the whole package. Get rid of the baking soda no need for that. 4.5 cups of warm water about 90 degrees. Any warmer and it wont work. No need to activate yeast before just more of a mess.

Youll get about a bubble per sec maybe a little more.

[oldpunk78]

i have had relatively good luck with a 1/2 tps yeast and two cups of sugar. i use 3 bottles and rotate one out ever week. seems to be the most consistent way to go as far as things that i have tried..

[itzjustjeff]

Originally Posted by oldpunk78

i have had relatively good luck with a 1/2 tps yeast and two cups of sugar. i use 3 bottles and rotate one out ever week. seems to be the most consistent way to go as far as things that i have tried..

is this setup for your 29g? and do you use three 2 liter bottles switching 1 out weekly?

[airborne_r6]

I use 1/2 tsp yeast, 1 tsp baking soda, 2 tsp protein mix, 1 Tbsp (tablespoon) molasses, 1 3/4 cups sugar in 1 gal of water. I activate the yeast in 1/4 cup of 100-110 degree Fahrenheit with one tsp of sugar then add it to the rest of the mix. I just use fleishmann's regular baking yeast. This mix gives me a consistent output and keeps my drop checker green for 12-16 days. I dont use multiple bottles I just watch and when the drop checker starts going a little blue I make a new mix after the lights go out. It is always making enough CO2 by the time the lights come back on.

[pkeeler]

I would double and triple check your system for leaks. Pitching 1/8 tsp of yeast (dried?) is too small, imo, but with time it should have done something. Make sure everything is air tight. CO2 will escape into air rather than push through water. So the tiniest leak will kill you. You can add more yeast directly to the bottle and give it a shake.

Baking soda is something you only find on aquarium sites. I think people are just copying some old post over and over. I don't know what it could possibly do to help the yeast. Salt, in small quantities, might slow down fermentation. Salt in high quantities will kill yeast. However, I don't think baking soda would do anything one way or another. In fact, to digress to yeast geekiness, yeast likes a slightly acidic pH. Too much baking soda might make the medium to alkaline.

I pitch a lot of yeast. The more of the yeast you want at the start, the less chance undesirable yeast or bacteria gain a foothold. When fermentation slows, I drain everything, then add new mix on top of the old yeast. A quick shake, and I'm back at a high fermentation rate within an hour. No cycle of up and down CO2 that you would get with cleaning the bottle out and starting with a 1/4 tsp of yeast.

Every now and then, things don't get started. Table sugar is lacking in certain yeast micronutrients. Airborne adds protein mix. I simply heat a small amount oatmeal and water to about 150 deg. then pour that in the bottle. Homebrew suppliers will sell "yeast nutrient", if you are going to DIY long term, this would be a good product to add to your recipe.

[itzjustjeff]

Originally Posted by pkeeler

When fermentation slows, I drain everything, then add new mix on top of the old yeast. A quick shake, and I'm back at a high fermentation rate within an hour.

when you said you add a new mix on top of the old yeast, does that mean you hold off on the yeast in the new mix? (just sugar and water)



-Airborne
That is some super secret recipe haha. Thanks for sharing it.

[bannh]

Champagne yeast can handle ridiculously acidic conditions, agree no need for baking soda. I think proofing the yeast is a good idea. Yes an extra step, but you can be sure the yeast is going to work. I am pretty sure I used 1/3 of a packet per 2 liter bottle, 2 cups of sugar, probably a half teaspoon if I am remembering right. I preferred using multiple bottles of DIY jello CO2, the gelatin seems to feed the yeast, very steady output, over time I am sure I did less swapping out of bottles than I would have without the gelatin. But since it lasts longer everything has to be super clean. Reactors can be built to pull a very slight vacuum on the bottle(s), no pressure building up means no leaks (done right it isn't able to clog and suck the mixture out of the bottle). Only other thing I can add is keep the bottle relatively warm. If it's on a cold floor... not going to do much.

[itzjustjeff]

yeap im using red star champagne yeast in my mixtures. it seems to be going okay now..except its still not going at the rate i would like..sigh.. i want pearling !

[itzjustjeff]

hmm..you know how diffusers have a U shape at the bottom? cant that also work as a bubble counter? as it rises to the white layer of ceramic?

[pkeeler]

when you said you add a new mix on top of the old yeast, does that mean you hold off on the yeast in the new mix? (just sugar and water)

I don't add any more yeast, there are billions in there already. Adding a few million will do nothing. I remove about 90% of whatever liquid is in there (leaving behind the cake), there are many living yeast in suspension.

If you are using bread yeast, I would probably leave more liquid if possible. It is called "bread yeast" because it doesn't flocculate (drop to the bottom). But champagne or any brewing yeast will flocculate completely and be on the bottom of the container.

Yeast really should be a one time purchase (or at least once a year) but you will have to add nutrients every now and then if you are using just sugar (or honey).