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So I've been experimenting a bit more with my DIY CO2 set up. My previous tank went south after I forgot to change my yeasties. I was using a standard nano diffuser, but had some trouble getting it to work, and went to an air stone, which really wasn't getting the job done.
But I think now I've stumbled on a set up that works well for me on my 15 gallon. I've upped to two CO2 yeast generators, but I think I'm eventually going to up it to four. I put my diffuser back on. And, here's the key: I seriously changed the recipe.
I have fairly good and soft tap water, so I just use tap water. I don't dechlorate it. I use 2 cups of sugar per 2 liter bottle. I use no baking soda or baking powder, or any of that jazz. I add a little something extra: Could be a bit of juice, some old coffee, or whatever I have laying around. And then (because I also like to make wine as a hobby) I add a specific kind of wine yeast, Lalvin K1V -1116. As a final ingredient, I add a pinch of what wine makers call "yeast nutrient". Both of these can be purchased from a wine supply shop for about 3 bucks total.
So why wine yeast? Because when making wine, the slower it ferments, the better the wine tastes. So wine yeast has been selectively developed for it's slow fermentation characteristics. For this reason, your CO2 will generate a continuous flow of CO2 for a long time before you need to change it. Mine has been going on for 4 weeks now, and the flow has been steady, and hasn't changed. My plants, which were really devestated, have been coming back and are showing plenty of healthy new growth.
The other benefit of wine yeast...HIGH alcohol tolerance. That's right. When making your own DIY CO2 the yeast eventually die from alcohol toxicity. Fast acting yeasts or bread yeasts tend to die out before 9% alcohol is reached. This Lalvin strain will survive in environments as high as 18%.
So you don't want to be spending a buck extra on wine yeast? Well no problem. Because wine yeasts are tough little buggers, and this strain is particularly tough. When you go to make a new batch of liquid for your CO2, stir up your old mixture, save about a cup of it to put in your new batch, and you should get new fermentation without adding any extra yeast. Wine makers have been using a similar technique for centuries.
But I think now I've stumbled on a set up that works well for me on my 15 gallon. I've upped to two CO2 yeast generators, but I think I'm eventually going to up it to four. I put my diffuser back on. And, here's the key: I seriously changed the recipe.
I have fairly good and soft tap water, so I just use tap water. I don't dechlorate it. I use 2 cups of sugar per 2 liter bottle. I use no baking soda or baking powder, or any of that jazz. I add a little something extra: Could be a bit of juice, some old coffee, or whatever I have laying around. And then (because I also like to make wine as a hobby) I add a specific kind of wine yeast, Lalvin K1V -1116. As a final ingredient, I add a pinch of what wine makers call "yeast nutrient". Both of these can be purchased from a wine supply shop for about 3 bucks total.
So why wine yeast? Because when making wine, the slower it ferments, the better the wine tastes. So wine yeast has been selectively developed for it's slow fermentation characteristics. For this reason, your CO2 will generate a continuous flow of CO2 for a long time before you need to change it. Mine has been going on for 4 weeks now, and the flow has been steady, and hasn't changed. My plants, which were really devestated, have been coming back and are showing plenty of healthy new growth.
The other benefit of wine yeast...HIGH alcohol tolerance. That's right. When making your own DIY CO2 the yeast eventually die from alcohol toxicity. Fast acting yeasts or bread yeasts tend to die out before 9% alcohol is reached. This Lalvin strain will survive in environments as high as 18%.
So you don't want to be spending a buck extra on wine yeast? Well no problem. Because wine yeasts are tough little buggers, and this strain is particularly tough. When you go to make a new batch of liquid for your CO2, stir up your old mixture, save about a cup of it to put in your new batch, and you should get new fermentation without adding any extra yeast. Wine makers have been using a similar technique for centuries.
