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Long term Yeast CO2.. any ideas?
>Has anyone figured out how to get a
yeast reactor to produce CO2 for a
>month or more? Awhile back I read that
champagne yeast was over rated in
>its ability to produce consistent CO2
when compared to bread yeast. I don't
>know if a consensus was reached, but
does anyone have any scientific
>evidence of the longest and most
effective yeast (teaspoons) - sugar
(cups)
>- water (vol.) combination
It is very easy to get a CO2 generator
to last more than a month but there are
some problems with getting a useful
amount of CO2 out of such a system. The
problem is that as the alchohol
concentration increases in a 2 liter
bottle it inhibits the activity of the
yeast and the CO2 production drops as a
result. I have run a test where I have
tried to compare various recipes to see
which might be the best and if you want
to see the results you can view them at
http://www.mnsi.net/~waj/CO2chart.html
The results are by no means definitive
because after all it is just one test
but they did give me some clues as good
candidates for better recipes which I am
now currently testing. Mainly I think
that using a larger bottle and adding
yeast nutrient part way through the
fermentation should give a more uniform
and larger CO2 production. As for the
wine yeast being better than bread yeast
I am trying to compare those as well and
so far I have found that the same amount
of bread yeast produces less CO2 than
the same amount of wine yeast but I do
not know if one will provide more
overall CO2 production although my bet
would be on the wine yeast.
Wayne Jones
Wayne's DIY Aquarium Setup at
http://www.mnsi.net/~waj