yeast makes vingegar in the presense of oxygen. The vinegar also helps to make the iron soluable. But with oxygen, sorry, no beer. You get more CO2 if you don't restrict the oxygen, the yeast are much more productive, and they will live longer, but they will be sober yeast.One little point about the fermenting process. The reason wine and beer primary fermenters have air locks is to exclude mold, fruit flies and oxygen. When O2 is present in the mash the yeast will produce more MeOH, aka methyl alcohol aka wood alcohol.
If you shake your jug around without opening it first there will be no O2 present and you're just stirring it up with the CO2 in the jug. Try adding a couple of tablespoons of sugar and see if it perks up. If it does that means the yeast hasn't made enough alcohol to poison itself yet and can go a while longer. If it doesn't perk up then the yeast is dead and you need to start over. To make it easier to drink without distilling, freeze the jug solid then invert it over a bowl and let it thaw for a while dripping into a bowl. Once you have a quart from a gallon jug you should have all the alcohol. Bread yeast will make up to 14%, wine yeast 16%, while champagne or distillers yeast can produce up to 22% alcohol before it dies off from alcohol poisoning. I have a 5 gal version perking in my grow room that is about done and I'm going to triple distill and carbon filter that sucker for 95% alcohol for tinctures and a few good piss-ups. I use 11.5 lbs. of sugar, 2 packs of wine yeast and a Tbsp. of yeast energizer and it perks away for 3-4 weeks. The next one I'll measure the amount of CO2 it produces and get a rough estimate of the CO2 ppm in my room with the exhaust fan off.
Oh yeah. Check the pH as it won't perk if it's too low. 5-6.5 seems to work good. Also check out homedistiller(dot)org for lots more info and recipes.
Hey man thanks for the info, my question is, how much yeast/sugar/water for an 18"×36"×6' ft tent with 3 autoflower?One little point about the fermenting process. The reason wine and beer primary fermenters have air locks is to exclude mold, fruit flies and oxygen. When O2 is present in the mash the yeast will produce more MeOH, aka methyl alcohol aka wood alcohol.
If you shake your jug around without opening it first there will be no O2 present and you're just stirring it up with the CO2 in the jug. Try adding a couple of tablespoons of sugar and see if it perks up. If it does that means the yeast hasn't made enough alcohol to poison itself yet and can go a while longer. If it doesn't perk up then the yeast is dead and you need to start over. To make it easier to drink without distilling, freeze the jug solid then invert it over a bowl and let it thaw for a while dripping into a bowl. Once you have a quart from a gallon jug you should have all the alcohol. Bread yeast will make up to 14%, wine yeast 16%, while champagne or distillers yeast can produce up to 22% alcohol before it dies off from alcohol poisoning. I have a 5 gal version perking in my grow room that is about done and I'm going to triple distill and carbon filter that sucker for 95% alcohol for tinctures and a few good piss-ups. I use 11.5 lbs. of sugar, 2 packs of wine yeast and a Tbsp. of yeast energizer and it perks away for 3-4 weeks. The next one I'll measure the amount of CO2 it produces and get a rough estimate of the CO2 ppm in my room with the exhaust fan off.
Oh yeah. Check the pH as it won't perk if it's too low. 5-6.5 seems to work good. Also check out homedistiller(dot)org for lots more info and recipes.
Hey man, I have an 18 inch by 36 inch by 6 foot grow tent with 3 plants. It is totally climate controlled minus the co2. I have a 600w roleandro full spectrum light. I am an hvac technician so the temperature and humidity are perfect however I would like to enrich with co2. What do you recommend for the space and plants that I have? Also I am growing in 60% ocean forest and 40% coco. I am a new indoor grower who has been growing outdoors for years any and all help appreciated! Thanks
