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Re: DIY CO2 nutrients

Paul Krombholz responded:

>>From: Paul Nicholson <paul at eisusa_com>
>>....When a recent sugar and water batch started to give out, I added one
>>teaspoon of whole wheat flour to the depleted mix. This perked up the C02
>>output immediately about ten fold. I expected this and attributed it to the
>>fact that the flour particulates provided bubble nucleating sites for the
>>C02 already in solution. However 24 hours later the output of the generator
>>is still going great, and I believe this is due to the nutrients in the
>>flour allowing better yeast growth.
>This is an interesting finding that could mean a lot for all who produce
>CO2 by fermentation.
>Another possibility is that there could be some bacteria in there with the
>yeast, and that these bacteria can break down the starch in the flour to
>simple sugars.  The yeast could then use the sugars, and undoubtedly the
>bacteria are using them also in the respiration process.

I thought about that too, but it's now 60 hours after the flour was added
to the brew and it's still cranking. One teaspoon of flour is not a lot of
carbohydrate to add to a two litre mix with 2 cups of sugar. I think it's
providing vitamins/nutrients for the yeast growth.

The sugar brews seem to go great for the first two weeks, then they slow
down to one bubble every 10 seconds, and hang on at this rate until I toss
them. Perhaps, at the slowdown point, supplemental nutrient, not sugar,
availbility is slowing yeast activity.

Pure sugar has no protein, amino acids, or minerals. Some minerals would
come from the water, and initial protein would be supplied by the powdered
yeast starter. The sugar is not pure, and there may be traces of nutrients,
but how much? My theory is that the flour is providing the stuff yeast need
to build strong bodies.