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Re: What are the risk of yeast seeping into water?
> That is what eventually stops CO2 production in most
> DIY yeast method CO2 generators - the alcohol
> eventually kills the yeast cells off long before all
> of the sugar has been converted.
Actually, certain alcohol concentrations trigger a
dormancy mechanism in the yeast. Most strains of
saccharomyces yeast simply pack up and go to sleep on
the bottom of the fermenter. That's why removing some
of the fermented liquid and replacing it with a fresh,
Oxygen-rich solution of sugar and water will result in
a new fermentation.
However, care should be taken from time to time to
replace the yeast. Repeated re-supply will, sooner or
later, result in mutated strains of yeast that might
not do exactly what you expected. Further, dry yeast
is almost always contaminated with bacteria.
Acetobacter is one of the most frequent contaminants.
That's the one that can convert a perfectly good ale
into a dandy, malt vinegar steak marinade. Your first
'batch' of CO2 juice may be fine. The second go-round
is likely to have a few more acetos. The third, a few
more. The fourth may be a foul smelling mess.
Yeast is cheap, sugar is cheap. Your tank's
inhabitants are not. It's best and safest to replace
the mixture in your fermenter after no more than two 'batches.'
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