homemade CO2 mix ?

[ADAMHANK]

can someone help me on a homemade co2 mix (yeast mix).
i use to buy this mix for these contianers i use for co2 but they are costly and somtimes dont work well.

[anonapersona]

I use several different mixes.

In a Hagen/Nutrafin canister I use

A. sugar to the mark

[anonapersona]

I use several different mixes.

In a Hagen/Nutrafin canister I use

A. sugar to the mark, 1/4 teaspoon baking yeast, 1 Tablespoon baking soda

Or B. sugar to the mark, 1/4 teaspoon ale (beer) yeast, 1/4 teaspoon yeast nutrien (from brew store)

these last 2 to 3 weeks


In a 2 liter bottle I use

C. gelatine made with 1 cup sugar, 2 cups water, 2 packages Knox gelatine, chilled overnight and in cubes plus 1/2 teaspooon champagne yeast, 1/2 teaspoon yeast nutrient, water to about 3 inches from the top.

this lasts about 3 weeks

[ADAMHANK]

thank you!

[29gallonsteve]

This is the mix I use...


Originally posted by djlen
Do this:
2 cups sugar
1/4 tsp. yeast
1/4 tsp. baking soda
Fill the 2-liter bottle 1/2 full with tepid water(not hot)
Pour 2 cups sugar in and 1/4 tsp baking soda and shake the sh*t out of it until totally dissolved
Now add the 1/4 tsp. yeast and shake some more. You want lots of air in with that yeast to get it started
Fill bottle to about 4" from top and set aside for a moment....
Take a small container and put 1/4 tsp. yeast and 1/4 tsp. sugar in it.
Add 2'' of water and stir vigorously for 1 min.
Wait 10mins. and pour the contents of the small container into the 2-liter bottle and seal (with a bottle cap that has no hole in it like the one that was on the bottle when it came from the store) tightly. Let it sit for 30 minutes, sealed and when you take that cap off it will burp, just like an unopened soda bottle from the store does. This tells you that it's ready to go.
When you go to put it on the tank you'll replace the reg. bottle cap with the one that has the tubing through it and set it on the tank

Len


Thanks,
Steve

[clayt101]

What's the baking soda for?

[29gallonsteve]

Originally posted by carpguy
... A lot of recipes (including the vintner's) call for adding some baking soda to the mix. Since the enviroment becomes wildly acidic and since the vintners will sometimes make it more acidic...its not added as a buffer, but for the benefit of the yeast, that they must be using it to make their shells (and they do have shells (or husks))...

As you can see, the fermentation of the yeast creates a hostile/acidic environment for the yeast...the baking soda can help to stabilize it for them longer...

Thanks,
Steve