Home-made co2 method ,, i need sum help

[ThaHarryChery]

Oka so im trying to get the mix just right for the home-made co2 method w/ a 2liter bottle .

I messed up and didnt right down the very simple co2 formula i found online about 4 weeks ago and now i dont know the correct measurements and my mix is off
So if anyone could give me some solid measurements that'd be great

Thanks ,,
THC

 

[ThaHarryChery]

Alright no feedback lol

im just gonna go ahead & throw some more questions out there while the thread is fresh

ive been reading about the home-made co2 . Seems that brown sugar & champagne yeast is the more efficent way to go .

questions are do you agree and where can i buy champagne yeast any feedback would be helpful

 

[WelderDan]

I don't mess with Co2, but I do make beer and wine. If you really gotta have champagne yeast, go to a beer/wine maker supply store. Yeast is cheap. But in my opinion, you are better off using bread yeast you get at the grocery store. Why? Because yeast for bread making is made for the purpose of making Co2. It's what makes bread rise. Wine yeast is made to produce alcohol. Yes, it also produces Co2. Alcohol and Co2 are both byproducts of yeast consuming sugar.

The only advantage I see to using Champagne yeast is that Champagne yeast may "work" a little longer as it has a higher tolerance for alcohol. All yeast has a limit of how much alcohol it can tolerate before the alcohol kills the yeast cells. Yeast is a living organism. Yeah, I know it's odd, yeast produces alcohol, and alcohol kills yeast.

If I were to do it, I'd use at least a one gallon container, bigger if you have space. The more liquid volume, the more sugar and yeast you can use, and produce more Co2.

I'd use a gallon of water 1/2 to 1 cup sugar and one pack Fleischmann's yeast. One stop shopping at the grocery store. Should produce Co2 for about a week before dumping and starting over.

Or, you can find a beer/wine supply and get champagne yeast for a little under a buck a pack (cheaper in bulk).

Or, you can kill two birds with one stone. Make beer or wine and vent the Co2 into your grow.

If you are into building your own soil, or have a compost pile, toss the spent yeast in. Good stuff in there.

 

[ThaHarryChery]

Sweet ! Really appreciate the reply ,

So the bread yeast will produce higher levels of co2 for a good week; as a pose to champagne yeast being used for one week ?

Do you agree with using brown sugar ?



I have a 5 gallon bucket I can use and space available . Should I use the full 5 gallons or less

Also will I need a lid for my bucket ?

 

[iamoni]

If I recall correctly, a 5 gallon set-up can last for about 2 weeks for micro grows.

 

[Bleed~green]

i think the 5 gallon bucket with a lid would work, just mix accordingly, might be beneficial to drill some holes in the bucket, and run some tubing directly to the plant base. of theyre seedlings just set them on top of the bucket.

 

[ThaHarryChery]

Oki doke thanks for tha feedback !

 

[WelderDan]

5 gallons would be good. Whatever the container, use a tight lid, and use a hose to vent to the grow space. Co2 is heavier than air, so place the hose above the plants to direct the Co2 to the right place. Seal the hose were it exits the lid. You want the Co2 going were it's needed, not into the open air. Other holes would me counter productive. Oh, and shake it all up when you first mix the ingredients. It needs oxygen to begin the process.

White or brown sugar will work fine. Dark Rum is made from molasses, white Rum is made from white sugar

 

[ThaHarryChery]

Nice your a huge help WD !!

Is there any kind of shut-off valve I can get for the tubes that you know of

And so normal sugar is just as effective ?

 

[RoadRash]

The formula is -
2 gallons warm water
4 or 5 pounds sugar - I used to do it using 5 pound bags, but now 4 pounds bags are common.

4 heaping tablespoons of active dry yeast. i.e. 4 packs - but don't go that route - buy it in
bulk. Restaurant supply stores often sell it in vacuum sealed 2 pound bags.

1/2 teaspoon of champagne (or wine) yeast. I use Pasteur Red because that's what I can
get at the farm supply store.

Mix it up in a 5 gallon bucket. I used to use a clean paint-mixer in a drill, now I just do it by hand.

It seems to vary how long the buckets last. They can sit there fizzing like a really really big glass of champagne for a week. If you have multiple buckets, that's a lot of CO2.


Stealth concerns - if you are in an urban area, when you throw away the fermented mixture (you could drink it, it has alcohol in it, but I haven't tried it myself), be careful. You can have neighbors striking up conversations about "what are you fermenting".

Down the toilet, or on the compost pile, it goes.


It makes a big difference and also facilitates 'sealed grows' - i.e. grows without ventilation.

Plants normally don't like that, BUT it is possible to make it work.


The mix can affect nutrient reservoirs, they can get yeast infections. Keep them covered or make sure they are exposed to a different air mass.


Your plants will love you back.

 

[ThaHarryChery]

Oka so I don't have champagne yeast ,
should I put 4 1/2 TBS of dry yeast ?

How long does this mix last

 

[ThaHarryChery]

4 pounds of sugar for a 2 gallon mix ?
Just seems like a lot