COS inject NEW IDEA

zave2340

zave2340

WWW - Wondrful Water World
Jan 31, 2005
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Elmvale
I read online i cant remember where, that if you use a lower surger does, and alot of water the YEats will last longer. ALSO if you add some kinda of protein powder the yeats will replicate and devide, createing more. SO!, here is my thought

I added about 1 cup of suger to 1L of water. Add 3/4 of a pack of Instant brakefest mix, vanillia (Chocolate is my fav, but this is all i had).

The brarkefest mix shoudl add the minerals and proteins the yeats need to devide and conquer while it brakes down teh suger. In theroy all i would need to do is add more suger. anyone else try this. I will keep everyone informed as to how it works. So far after 8 hours, it is running strong, SOLID SOLID SOLID bubbles coming out, like it looks like it is powered off a air pump almost :clap:

MAJOR differance for far from teh Jell-O recepie, but we will see how it lasts
 
Keep us posted.
 
Diy Co2

The fermentation process is simply the conversion of sugar to carbon dioxide gas, heat and ethel alcohol. Some advocate a baking soda buffer. I have never used it however, I don't think it would hurt the situation. When making wine a sure as h*** don't put any baking soda in the must! Note: ethol alcohol is toxic to a yeast cultue/colony.That is normally why fermentation eventually stops before all of the available sugar is "eaten". Therefore to enhance the term of a give set, one should insure that there is an adequate sugar source, about a cup in a 2 litre pop bottle and one should provide as much water in the set as is safe, given expansion. The idea being the dilution of the toxic alcohol. Another way to enhance the production is to use either brewers yeast or a canible champaign yeast to set the CO2 fermenter. These are very hardy yeast strains that can withstand a greated alcohol concentration than can bakery yeasts. These yeasts can be obtained from any beer and wine making store. The unused yeast should be well sealed and stored in the refrigerator. Another good idea for setting a batch is to mix the water and sugar in the bottle and get the temperature to around 85" F. Then get a small glass and half fill with water between 100 and 110" F (no more or you will cook the yeast) together with a little sugar. Place the yeast in this "starter" and let it rises up significantly. Give it a gentle stir and pour into the reactor. The warmth in the starter and the reactor will kick start the yeast. The amount of yeast is not critical. The fermentation process is driven by the growing yeast colony. The yeast in the set is meerly the starter. The process is not dissimilar to the bacteria colony (bio-mass) that supports a healthy aquarium. You may want to consider putting the reactor on a heating pad set to low until you have a robust fermintation in progress. Once that is accomplished the fermintation process will provide sufficient warmth to sustain the process. You should be able to get away with about half of a package of the champaign yeast and maybe half a teaspoon of brewers yeast. It would also be wise to declore the water. If you are not sure about the chloramine content of your tap water, you may want to use Prime as it removes both chlorene and chloramine.
 
okay well i have tried it out and here at my results...


2L pop bottle

Fill with

1 cup suger
1 Package of Instant Brakefest.
75% fill with water.
1-2 teaspoons of yeats

Nicely, the brakefest causes the yeats to muliply becuase of the nutritants in it. When this happens the eyats does not die from the production of ethenol from brakeing down teh suger. It works great! i have a HUGH collonoy now. All i do is add a little suger and away i go
 
so it is still producing bubbles after nearly 2 weeks?>
 
no i have had to add suger to it, BUT the yests culture has gotten bigger and Better. If you use brakefest mix and NOT protein mix, it is cheaper.
 
think it might have been better to start with 2 cups of sugar in the first place instead of 1? and do you litterally just add sugar, or do you redo the whole thing when it stops producing?
 
the idea behind this is because the culture grows you dont have to redo it everyweek. i just add a cup of suger. It is best if you empty a litle water first, mix teh new suger with some new water and add it in that way. I have found that by added suger in crystal form and not disolved in some water makes the process REALLY REALLY slow. So

at the end of each week

empty a little water
add 1 cup of suger dessvoled in new water
 
sounds like an interesting idea. I poured some protine shake mix in with my new CO2 batch yesterday to see how it would work, still getting bubbles at a rapid rate.
 
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