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Re: Yeast CO2

Your problem may not be the simple yeast solution but the heat in
Singapore! The warmer it is, the faster the yeast reproduce and die off.
Hence a spurt of CO2 production and then nothing.

My recipe (1/4 tsp Fleischmann's yeast, 2 cups sugar, 6 cups water, 1/2 tsp
baking soda) produces CO2 for 4-5 weeks in temperate San Francisco.

BTW, just because the solution stops foaming doesn't mean CO2 production is
over. Look for bubbles coming out the other end of the airline.

>My experience with the yeast-sugar CO2 production method is not very good.
>When I first set up such a system, it worked reasonably well, but
>subsequent batches had been problematic. The bottles of yeast-sugar would
>bubble like crazy very quickly and then die out in less than 24 hours.
>to 18 hours (It is very hot here in Singapore, so others may have to let it
>sprout a bit longer.)

Greg. Tong
gtong at sirius_com

"Often, the things that change are less interesting than those that stay
the same."--Aaron Fleisher