Quote:
Originally Posted by Chironex
This is more like what I was thinking. So how much yeast and how much sugar? Does anyone have a good feel for this? I am not seeking a CO2 generator that emits huge amounts - more like a trickle of gas, slow and steady. The bags are about 2-3 gallons (16-20 liters) in size. So not much gas is needed, just enough to raise the ambient CO2 levels inside the bags to approximately 15% v/v.
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Scot being a chef and doing a grate deal of baking i use yeast all the time typically to a packet which is approx .5oz of dry active yeast you add 1tsp of sugar and this yeast typically will feed for up to 24hr of that amount of sugar although if I'm creating a sour dour which takes up to 7 days i add !tsp of sugar ever 2 days to keep the yeast active a vary small amount of yeast can make a vary large amount of gas this probably doesn't relate all that well to what you are trying to do but its a start and as some one pointed out all ready to much sugar will kill the yeast and after a few days the alcohol will start to build up but all you have to do is strain it throw a coffee filter and scrape whats left back in to the jar and add more luke warm water and some sugar and you could be ready to go again one thing i know about yeast is its every were and it grows at the drop of a hat you will have to keep it warm about 86 deg is a pretty good rate you can go higher but do you really need to you just need a smal amout of gas