I would use two gallon-sized containers instead of two 2-liter bottles. Use champagne yeast to make the mix last longer. When CO2 production goes down (don't wait for it to stop completely), pour out the old sugarwater but leave the yeast sludge in the bottle. Then add fresh sugarwater and set it up as before. This way, you recycle your yeast. Don't forget to use a good diffuser or reactor to make sure none of the CO2 is wasted.
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