What i am telling you is the room that had the Mixture bottles in added so little co2 it was not measurable and the equipment used was of the highest standard, you do your thing , i will be over here doing mine, peace
You used one of these?
http://www.gasdata.co.uk/products/gfm225.php
Brewing a 1 gallon batch of beer creates roughly 1.4 lbs of CO2 - 12 cubic feet. Breathing all day produces roughly 35 cubic feet of CO2. So you had two going... your detector didn't notice the equivalent of a person breathing nearly an entire day in a small enclosed area with no ventilation? I think it needs a recalibration. Or you were brewing incorrectly.
http://www.hydrofarm.com/articles/co2_enrichment.php
Here's the math of it -
4. FERMENTATION METHOD OF CO2 ENRICHMENT:
Sugar is converted into ethyl alcohol and CO2 when it ferments due to the action of yeast. In this method, the following ingredients and equipment are needed:
1. Suitably sized container, plastic or glass
2. Sugar, common or invert
3. Yeast, brewers or bourgelais wine yeast
4. Yeast nutrient
5. Sealant, cellophane, tape or lid
6. 1/4 plastic tubing
7. 1/4 shutoff valve
8. Balloon
9. Starter jar or bottle
A pound of sugar will ferment into approximately half a pound of ethyl alcohol (C2H5OH) and half a pound of CO2. One pound of CO2 makes 8.7 cubic feet of CO2 gas at normal atmospheric conditions. In our standard 8 X 8' X 8' grow room, you will need to generate 512 cu. ft. X .0013 (1300 PPM CO2) = 0.66 cubic feet of CO2 every four hours. It takes time for the yeast to ferment sugar, so the size of container you should use in determined by dividing the cubic feet of growing area (512 Cu. ft.) by 32 = 16 gallons.
A convenient container to use here would be a plastic kitchen garbage can. These are inexpensive and easily obtainable.
To determine how much sugar we need for six weeks of operation or until fermentation ceases, the following calculations are necessary: From the above paragraph, we need 0.66 cu. ft. of CO2 every four hours. If one pound of CO2 makes 8.7 cu. ft. of CO2, we will need 0.08 lbs. of sugar, but because every one pound of sugar only makes 1/2 lb. of CO2, we must double the amount of sugar needed, i.e. 0.08 X 2 = 0.16 lbs. of sugar every four hours. Since there are six four-hour periods in a 24 hour day, the amount of sugar we need is 0.16 x 6 or 0.96 lbs. of sugar per day.
If we round this off to one pound of sugar per day, we will need 42 lbs. of sugar in six weeks. We must consider that only 80 to 90% of the sugar will be completely converted in this length of time, therefore, we should actually use about 48 lbs. of sugar in six weeks.
The sugar solution to start with is 2 1/2 to 3 lbs. per gallon. You can use hot water to start with, as sugar dissolves faster in it than in cold water. You must let it cool to 80-90 degrees F before adding yeast to it or the yeast will be killed. Start with the fermenting container only half-full as you will be adding an extra gallon per week for 6 weeks. Begin with eight gallons per week and 24 lbs. of sugar.
To start the solution fermenting, you will want to make a "starter batch" of sugar water, yeast and yeast nutrient. To do this, use a coke or beer bottle (approx. one pint), dissolve 1/4 lb. of sugar in 10 oz. of warm water (approx. 3/4 full), add a pinch of yeast and two pinches of yeast nutrient to this sugar mixture. Place a balloon on the bottle and set in warm location, 80 to 90 degrees F, for one to two days or until the balloon expands and small bubbles are visible in the solution.
After the starter solution has begun fermenting vigorously, it is added to the main fermentation tank at the same temperature already mentioned. After a day or so, to see that the system is working properly and that CO2 is being generated, close the valve to the supply tube and, if the unit is sealed properly, the balloon should expand in a short period of time. To regulate the amount of CO2 being delivered to the plants, open the valve until the balloon is only half the size of full expansion.
The CO2 supply tube with in-line valve should have a 2" loop in it half full of water to serve as an air-lock. This loop can be held in place with tape on the side of the fermentation tank. The open end of this tube can either be positioned in front of a circulating fan or run through "T" fittings to make additional tubes, the ends of which can be positioned above your plants. Remember, CO2 is heavier than air and it will flow downwards.
Once per week, undo a corner of the Saran Wrap and add an extra gallon of sugar solution and yeast nutrient, then reseal the top with tape. Use three lbs. of sugar and one teaspoon of nutrient per gallon.
After the last gallon is added, after six weeks of operation, let fermentation continue until the balloon goes down and no more bubbles are visible in the "U" tube. When this point has been reached, taste the solution. If is it sweet, fermentation is not complete and a new starter batch should be made and added to the tank. More yeast nutrient should also be used. If the solution is dry (not sweet) like wine, fermentation has stopped and the alcohol content has killed the yeast. At this point, it's time to clean your tank and start a new batch.
The fermentation process is quite good for generating CO2 and relatively inexpensive. Regular or invert (corn) sugar is inexpensive and available. You may have to purchase invert sugar at a wine supply store. This method of generating CO2 will cost approximately 50 to 60 cents per day.
To save money on extra yeast, you can either take out approximately a gallon of fermenting liquid and save for the next batch, or start a second system identical to the first and alternate themóclean and replenish one, then three weeks later, clean and replenish the second.
So to supplement my entire 4x4x6.5 tent I would need ~10 lbs of sugar per grow ($5). To just supplement the 4.5 sq ft that I care about I need significantly less. Three 1 gal brews should easily up this tiny tiny area to over 1500ppm CO2
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