yeasts and baking soda
I have tap water of about 9 degrees KH and 8.2 pH. I've done experiments with the Hagen units in different tanks.
Using 1/4 teaspoon wine yeast and 1/4 teaspoon "yeast nutrient" the mix lasted one week. Using bread yeast and 1/2 teaspoon baking soda the mix lasted 2 weeks. Using bread yeast and 1 teaspoon baking soda the mix lasted 2 to 3+ weeks. Adding 1/2 teaspoon more to the bread yeast that had only 1/2 teaspoon baking soda after it had begun to run down made it fizz madly but the boost only lasted one day or so, did not allow it to catch up to the other unit that started the same day with 1 teaspoon baking soda. Wine yeast with baking soda never got going.
Unfortunately, I've gotten lax about recording this data (again), but for the tags I leave on the bottles with mixture details and start dates.
My theory so far is that bread yeast likes baking soda and basic water and that wine yeast prefers acid water.
I don't know why the mix sems to last longer in the 10 gallon than in the 20 gallon. The same mix started the same day lasts longer in the 10 G. That tank has a much shorter line on it, barely enough to get the bottle up and unscrewed easily. Part of the difference could be line leakage.
I have tap water of about 9 degrees KH and 8.2 pH. I've done experiments with the Hagen units in different tanks.
Using 1/4 teaspoon wine yeast and 1/4 teaspoon "yeast nutrient" the mix lasted one week. Using bread yeast and 1/2 teaspoon baking soda the mix lasted 2 weeks. Using bread yeast and 1 teaspoon baking soda the mix lasted 2 to 3+ weeks. Adding 1/2 teaspoon more to the bread yeast that had only 1/2 teaspoon baking soda after it had begun to run down made it fizz madly but the boost only lasted one day or so, did not allow it to catch up to the other unit that started the same day with 1 teaspoon baking soda. Wine yeast with baking soda never got going.
Unfortunately, I've gotten lax about recording this data (again), but for the tags I leave on the bottles with mixture details and start dates.
My theory so far is that bread yeast likes baking soda and basic water and that wine yeast prefers acid water.
I don't know why the mix sems to last longer in the 10 gallon than in the 20 gallon. The same mix started the same day lasts longer in the 10 G. That tank has a much shorter line on it, barely enough to get the bottle up and unscrewed easily. Part of the difference could be line leakage.
