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No. It seems the passive exchange of air in and out of the room has a much bigger effect on co2 levels compared to the effect of the plants. Somebody estimated plants take in 100 ppm of co2 per hour while the room loses something like 500 ppm of co2 per hour to passive leaks, but I haven't seen...

agreed best to use clones but I didn't have that option until I finished my second grow room about a month ago. Growing my first mother plants as we speak. As for sample size, this is the fifth plant to plant comparison I've done, all with the same result, which gives some scientific validity...

Co2 was at 1325 ppm at 8 am when I subbed out one two day old container with a brand new one. Now using .9 gallons water/1.25 pounds sugar/15 grams yeast. :-?

the fermentation seems to last about three days max, no matter the size of the batch. You'd have to ask homebrewer why, but I think the yeast multiply until there are enough cells to finish the reaction. Look back a couple of posts and he suggests a big batch and submerging the container in...

The co2 level was haNging around 1100 Ppm so I added About 20 gramS of bakers' Yeast to boost the reaction. Co2 at 1525 ppm at 10 pm.

no way to stop the reaction So this is one of the ways the fermentation reaction is less efficient than other methods.

Dry weight of pruned/fimmed top cola of the lowryder was 14 grams. Dry weight of the fimmed only cola was 10 grams.

My first time trying it, but the sludge at the bottom is supposed to be full of active yeast cells, I dumped out 90% of the liquid and added new water and sugar. :-?

Experiment number 4 with co2 at 1025 ppm at 11 am before adding third fermentation container. Reused yeast for first time.

Experiment 2 and 3 petered out after 68 hours above 1,000 ppm. Now I'm going to see if I can sustain a sufficient and predictable amount of co2 over a longer period of time by rotating in new bottles as time passes. For experiment 4 I'm starting out with 1.8 gallons water/2.5 pounds sugar/10...

experiment 2 and 3: 1550 ppm at 10:00 am, that's 41 hours above 1,000 ppm. :-?

Thanks for the help, homebrewer. I'll try your suggestions out in a future experiment. Open question as to whether it's easier to replace fermentation bottles every two days or ice every 12 hours. I guess if I could get a week's run from a fermentation batch then it would be worth it. Also...

Still 1225 ppm at 9 am, that's 64 hours above 1000 ppm, or just over 2.5 days. Will keep going it stays below 1000 ppm. :-?

still more to go, I just cut the tops off both plants. Final final results for this crop is still 3 weeks out for a dry weight comparison of the whole plants. you're welcome. Stay tuned.

Well, maybe not. There seems to be a majority opinion here that light does harm to the roots. Someone More of a botonist would have to tell you why.

1225 ppm at 7 pm, 50 hours above 1000 ppm. Looks like 2 1/2 days may be the limit. Any ideas on how to extend the time? Homebrewer or ninja??

I chopped the main colas of the fimmed and fimmed plus pruned plants today. Sopping wet weight of 1.4 ounces for the fimmed and 1.7 ounces for the fimmed plus pruned. So far pruning is winning again.

You're growing trees and I get stuck with lowryder for my seed bank mystery seeds. Where's the justice? Your trees are looking great. I'm probably gonna chop the main colas tonight from my fimmed-only plant and my fimmed and pruned plant tonight. I'll post the wet and dry weight comparison.

Thanks. Put my first two sativas in this week. Funny thing is they were plants my nephew was growing in his bedroom at our house - a big no-no if you're hiding a grow - and he had no idea the room existed. He couldn't even find it when I told him where it was. Great fun.

You have to vent the space as well as the light