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Discussion Starter · #1 ·
Wondered if anyone else has done this? I also brew beer, mead, and cider so I am quite familiar with yeast. One of the basic cider recipes is using frozen apple juice concentrate and yeast to make a cider. Apple juice concentrate is very inexpensive and generally the cider produces CO2 in my carboys for 1.5-2 months.

I'm just getting into the planted tank hobby, but I think this may be one of the best ways to make DIY CO2. I foresee apple juice producing CO2 much longer than sugar water or jello because it contains a variety of sugars: sucrose, glucose, fructose, and sorbitol... which generally take longer.

Thoughts? I may give it a try.
 

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I have no input, but please report back. Im hoping Ill be as good at this as 'land gardening', and if so Ill be needing CO2 before I know it.

Good luck :proud:
 

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Discussion Starter · #4 ·
so are you just taking one can of the once thawed out apple syrup concentrate and adding some yeast?

any water?

one can to how much yeast?

sounds interesting im always down to try somethin new
I just made a pitcher of apple juice with the frozen concentrate with hot water, waited for it to get to room temperature, added it to where the 2 L bottle starts to curve at the top, and pitched about 3/4 tsp of yeast. I'll let you know how it goes.
 

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Discussion Starter · #6 ·
Heck if you buy a good yeast from a brew store like a champagne yeast or a cider yeast you would even be able to drink the stuff in a month or two and get a little loopy :p.
 

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Discussion Starter · #7 ·
Whelp I pitched the yeast about 20 minutes ago and I'm already producing a good amount of CO2 through my bamboo chopstick (thanks for that great idea whoever thought of it!) I'll update this as I go.... we'll see how long it lasts.
 

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Discussion Starter · #9 ·
whats the brand of yeast you are using?

I have some weak generic brand takes like 3-4days to produce co2 in my diy setup =(
I strongly recommend Red Star Active Dry Yeast. I use it in all of my microworm cultures and the stuff is great. I'd also recommend getting the 4oz jar rather than the individual packets... I have noticed that it stays fresh longer in there. I store my jar in a paper bag (to keep light out) in the refrigerator. Just make sure to bring it to room temperature before you pitch it.
 

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Not enough sugar to last very long.

Not enough sugar to last very long.

I have found that apple juice (concentrate or not) does not last anywhere near as long as Jell-O with about 3-4 cups of sugar added while it is still in liquid form. Does the juice really have different sugars in it? I would assume it is cheapest for the companies to just toss one type in the concentrate.
 

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Discussion Starter · #11 ·
Not enough sugar to last very long.

I have found that apple juice (concentrate or not) does not last anywhere near as long as Jell-O with about 3-4 cups of sugar added while it is still in liquid form. Does the juice really have different sugars in it? I would assume it is cheapest for the companies to just toss one type in the concentrate.
Apples naturally contain a larger variety of sugars, so yes apple juice does have different sugars in it. I'm nearly positive that if I perfect the right amount of yeast, and the right yeast to use, I can get a 2L bottle to last almost 2 months.

The key is you want enough yeast to get the fermentation active, but not too much to overuse the sugars... and by overuse I mean produce CO2 quicker than intended.
 

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I used to have a business selling home brew supplies, and was an avid home brewer. Yeast will work the same with any sugar and water solution of the right specific gravity, provided it has other essential nutrients, (mostly b vitamins). Things like fruit juices, and molasses have enough impurities to provide the extra nutrients, jello would provide the same for a sugar and water solution. Given the same specific gravity and yeast, they will all ferment the same way. The cheapest way you can find will be as good as the most expensive for the purpose of producing c02.

Joe
 

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Discussion Starter · #14 ·
Any updates on this? Gots me curious myself. Though it will be hard to get away from the jell-o method. ;o)
Well it has been going for over 2 weeks and doesn't seem to have slowed at all yet. I'll keep monitoring it and let ya know when it slows/stops.
 

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Discussion Starter · #15 ·
I used to have a business selling home brew supplies, and was an avid home brewer. Yeast will work the same with any sugar and water solution of the right specific gravity, provided it has other essential nutrients, (mostly b vitamins). Things like fruit juices, and molasses have enough impurities to provide the extra nutrients, jello would provide the same for a sugar and water solution. Given the same specific gravity and yeast, they will all ferment the same way. The cheapest way you can find will be as good as the most expensive for the purpose of producing c02.

Joe
I disagree with your last statement to an extent. Different kinds of sugars break down at different rates. Fruit juices contain a variety of sugars when compared to simple sucrose. I'm not looking for the cheapest form of CO2, I'm looking for the one that will last the longest.
 

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I've recently started using wine yeast instead of baker's yeast, works soooo much better IMO. Three weeks in and no signs of slowing down. If anything, it's producing more.
 

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I can't see this being economical. Even if it lasted longer, would that extra length be enough time to make up the difference in cost between sugar and apple juice concentrate? I'm never purchased apple juice concentrate, so I really don't know how much it runs compared to sugar.
 

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Discussion Starter · #18 ·
I can't see this being economical. Even if it lasted longer, would that extra length be enough time to make up the difference in cost between sugar and apple juice concentrate? I'm never purchased apple juice concentrate, so I really don't know how much it runs compared to sugar.
I guess I should have stated that I don't really care if it costs more, I'm just lazy and want to change it less :p.
 

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I disagree with your last statement to an extent. Different kinds of sugars break down at different rates. Fruit juices contain a variety of sugars when compared to simple sucrose. I'm not looking for the cheapest form of CO2, I'm looking for the one that will last the longest.
The type of sugars really doesn't make a difference. The type of yeast, the specific gravity of the sugar and nutrient solution, and the temperature at which the fermentation takes place, are the variables that will lead to a prolonged fermentation.

The problem with DIY CO2 imo is that any combination at room temperature will have a violent ferment for a few days, a more stable ferment for a couple weeks, and any prolonged fermentation will be at too slow a rate to be very useful. I've had fermentation go for over a month at a fairly steady pace, but it was in my cellar, at 55-60 degrees, with wild yeast, in a high specific gravity mead must.

Joe
 
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