co2 production with yeastS. A. S.

get a one gallon milk jug. fill it 3/4 full of warm (95-100f) water. dissolve two cups of sugar in it. then take two tablespoons of bread yeast (regular works best, but rapid rise will work too) and mix that with 1/4 cup or less of the same temp water, mix until a paste like consistancy is reached. then mix that with the sugar water and poke a small hole in the cap. the co2 escapes through the hole. put this jug in front of a circulation fan or your intake fan. each bottle lasts about 5 days.

 

This reaction creates co2 and ethanol. The ethanol created is what stops the process after a few days by killing the yeast. You should be able to make it last a little bit longer by using champaign yeast instead of regular yeast. It can handle higher alcohol content.

 

or brewers yeast

 

You can also increase length of co2 production by using less yeast. It will not put out as much co2, but it will do it for a much greater period of time. This is an optimal as plants can't use the excess co2 produced by using more yeast, which just goes away anyway.

 

Well, I was always of the opinion that co2 be used in a sealed room. Of course this would entail A/C to counteract the heat build up.

How much good would Co2 with yeast do if you have an air exchange in your room every 60 seconds?

keylime

 

I guess it should be obvious that trying to increase co2 in a room with constant air exchange is worse than trying to herd cats. It would need to be in a semi-closed environment. I'm not terribly familiar with them but I think the window AC units don't suck air from the inside and blow them out, it circulates outside air through the radiator, and circulates the "cold" air inside, so the two sides don't share the same air supply. This could mitigate loss, and removes the need to actually exchange the air. After that all you'd need is a scrubber to keep down the smell.