Check out my 10 diy co2 after 10 mins
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Old 03-25-2013, 05:23 AM   #1
izit
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Check out my 10 diy co2 after 10 mins


2 cups of sugar
2 teaspoon of baking soda
1 teaspoon of yeast

http://m.youtube.com/watch?feature=plcp&v=BpW7EFc795U
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Old 03-25-2013, 07:14 AM   #2
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You seem to have used quite a bit of yeast; most people tend to use 1/2 a teaspoon at most.

With an increase in yeast used, you will definitely get a higher initial burst of CO2, but you may find that your mixture does not last as long.
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Old 03-25-2013, 05:40 PM   #3
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1 tsp. yeast isn't too unusual if it's a single bottle setup, which will have to be changed more frequently as noted.

Though 2 cups sugar, if it's in a common 2L bottle, is almost certainly too much. Taste the solution before you dispose of it. If there's more than just a trace of sweetness, you're wasting sugar and can reduce the amount.

It is impressive that it built up enough production and pressure to get that much output through a glass diffuser in only 10 minutes, so thanks for sharing the video!
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Old 03-25-2013, 07:13 PM   #4
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I'm using more yeast/sugar cause i'm running it with two tanks. I found it works best like that after a couple time messing with the ingredients.

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Originally Posted by DarkCobra View Post
1 tsp. yeast isn't too unusual if it's a single bottle setup, which will have to be changed more frequently as noted.

Though 2 cups sugar, if it's in a common 2L bottle, is almost certainly too much. Taste the solution before you dispose of it. If there's more than just a trace of sweetness, you're wasting sugar and can reduce the amount.

It is impressive that it built up enough production and pressure to get that much output through a glass diffuser in only 10 minutes, so thanks for sharing the video!
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Old 03-25-2013, 07:24 PM   #5
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Question on DIY CO2. Can't you keep adding just more sugar to the yeast? Won't the yeast continue to grow? I remember years ago making a friendship cake. Someone would give you a "starter". And you'd add sugar and fruits to it to keep it going then you'd use the liquid and bake a cake with it. OK, what it was really doing was making mash. Which in turn would yield alcohol. Which went into the cake (minus what you drank). Sure it's not distilled down but I mean hey, it's alcohol.

Anyhow. After each addition of sugar/fruit syrup it would emit tons of CO2. Could it work the same for this where all you add is more sugar to keep the yeast going?
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Old 03-25-2013, 07:38 PM   #6
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Quote:
Originally Posted by GraphicGr8s View Post
Question on DIY CO2. Can't you keep adding just more sugar to the yeast? Won't the yeast continue to grow? I remember years ago making a friendship cake. Someone would give you a "starter". And you'd add sugar and fruits to it to keep it going then you'd use the liquid and bake a cake with it. OK, what it was really doing was making mash. Which in turn would yield alcohol. Which went into the cake (minus what you drank). Sure it's not distilled down but I mean hey, it's alcohol.

Anyhow. After each addition of sugar/fruit syrup it would emit tons of CO2. Could it work the same for this where all you add is more sugar to keep the yeast going?
The low pH and alcohol built up will inhibit the growth of the yeasts. I was told to flush most of the remain fluid and keep the floating "colonies", then add water, baking soda, sugar, w/o dry yeasts.
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Old 03-25-2013, 08:58 PM   #7
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You may happy with DIY Co2 , but your fish will die soon. It had no way to stop it releases bubble . Your PH of water will go down fast
Plants need CO2, but fishes need O2
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Old 03-26-2013, 02:55 AM   #8
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Originally Posted by jimmytruong87 View Post
You may happy with DIY Co2 , but your fish will die soon. It had no way to stop it releases bubble . Your PH of water will go down fast
Plants need CO2, but fishes need O2

lol, you mean you can't pull the tube off the bottle at night?


bethatasitmay........... thats what i use (2 cups of sugar,1 teaspoon of yeast) in a 3L bottle no baking soda, after mixing the sugar up in 2L of water i activate half the yeast in 1/2L of warm water, toss that in. and drop the other 1/2 of the yeast right on top and cap it.
10-15 min later it's flowing!!!

BUT, at best i get 2 to 2 and a half weeks out of it.
and a week out of the recovery tank (thats the 2nd bottle i'm diverting the C02 to at night with another valve)

i'm sure haveing it on the heat from the light helps alot also!

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Old 03-26-2013, 04:04 AM   #9
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The low pH and alcohol built up will inhibit the growth of the yeasts. I was told to flush most of the remain fluid and keep the floating "colonies", then add water, baking soda, sugar, w/o dry yeasts.
Then how do you explain the growth of the yeast in the"friendship" cake starter? The yeast culture (colony?) stays alive and actually grows. Wouldn't the addition of additional sugars and splitting the starter keep it thriving?
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Old 03-26-2013, 04:23 AM   #10
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Originally Posted by GraphicGr8s View Post
Then how do you explain the growth of the yeast in the"friendship" cake starter? The yeast culture (colony?) stays alive and actually grows. Wouldn't the addition of additional sugars and splitting the starter keep it thriving?
trying to recall biology class aerobic and anaerobic respiration long time ago...
sugar + O2 + yeast > CO2 + H2O + more heat
sugar + yeast > CO2 + Alcohol + less heat

When the alcohol concentration is too high, the yeast stops (not sure they die or just inactive); thus we need to remove or dilute the mixture before it completely stop producing gas (when the ethanol concentration is too high), if we want to recycle the yeast

(my English is not good, might misunderstand your question)

Last edited by thinBear; 03-26-2013 at 04:28 PM.. Reason: fix english
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Old 03-26-2013, 04:32 AM   #11
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As long as you keep adding more sugar, and diluting the alcohol with more water, it will work.

But there is one important difference between DIY and "friendship cake". Fruit has all the nutrients yeast need to multiply. Refined sugar has barely any nutritional value at all, and so many of the nutrients are limited, present mainly in only the yeast itself. That's what keeps yeast from multiplying endlessly and allows us to select a production rate by adding a certain amount of yeast.

So if water is ever replaced, you cannot remove any of the yeast, or the new solution will have a lower max population and production rate. You can add other nutritious ingredients, but then might end up with higher population and production rate. Neither is desirable in DIY CO2.

Folks who use expensive champagne yeasts for DIY wait for it to go dormant, at which point it sinks to the bottom, and the water can be carefully decanted off without losing much yeast. This works well enough to restart the DIY several times before production gets too far off the desired rate.
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Old 03-26-2013, 01:42 PM   #12
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Quote:
Originally Posted by jimmytruong87 View Post
You may happy with DIY Co2 , but your fish will die soon. It had no way to stop it releases bubble . Your PH of water will go down fast
Plants need CO2, but fishes need O2
I've been running a dual 2L bottle setup with a drop checker running yellow all the time, quite a fast rate of release of CO2. I have excellent plant growth. I have not lost fish.
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Old 03-26-2013, 02:08 PM   #13
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+1 Darkcobra

the yeast die at a certain percentage of alcohol, hence why different strains of yeast are used to make different types of alcohol, a champagne yeast is usually the higher alcohol yielding yeasts, most common bread yeasts will yeild 5 to 7 percent alcohol, some higher end wine yeasts will yield 7ish to 11,but they feed of natural sugar from fruit and champagne yeast will hit close to 15....I home brew....all grain beer, wine for the wife, done a few sweet meads. but using champagne yeast for DIY CO2 would be quite expensive. A turbo yeast from a homebrew store would yield more CO2 than say a grocery store bread yeast like Fleishmans.
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Old 03-26-2013, 03:49 PM   #14
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Well now you got me looking it up.
Yeast, all yeasts, will in fact turn sugar, even raw sugar, into ethanol.
Yeast while fermenting said sugar is reproducing itself asexually.
Since it is reproducing colony is growing.
If alcohol is diluted and yeast is fed it should keep going. That's the idea behind the friendship cake. It is split and diluted so yeast keeps on going. Just like a Timex.
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Old 03-27-2013, 10:37 PM   #15
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Quote:
Originally Posted by VAtanks View Post
+1 Darkcobra

the yeast die at a certain percentage of alcohol, hence why different strains of yeast are used to make different types of alcohol, a champagne yeast is usually the higher alcohol yielding yeasts, most common bread yeasts will yeild 5 to 7 percent alcohol, some higher end wine yeasts will yield 7ish to 11,but they feed of natural sugar from fruit and champagne yeast will hit close to 15....I home brew....all grain beer, wine for the wife, done a few sweet meads. but using champagne yeast for DIY CO2 would be quite expensive. A turbo yeast from a homebrew store would yield more CO2 than say a grocery store bread yeast like Fleishmans.


nice to know such things!
"but using champagne yeast for DIY CO2 would be quite expensive."
how much is that stuff?

the Fleishmans is about $3.50 for three 1/4oz (7g) packs, and i'll get about 4 months out of 3 pack.
you think cost would offset longevity?
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