DIY: Home Made CO2 Guide
- Thread starter XxNinjaxX
- Start date
Brosnan
Active Member
captain insaneo
Well-Known Member
Ok a couple of things.
1 All this wasted alcohol makes me sad we should save it up and distill it, all it takes is a pressure cooker with a hole in the lid hooked up to a condenser and bam moonshine. Russian Style
2 For the purposes of making co2 any yeast will do, historically bakers got their yeast from brewers to make the bread and that is why bakers and brewers were so important in medieval europe, also why you cant swing a dead cat and not hit some one with the last name of brewer, brewbaker(or some variant)
3 Yes a 25# tank of co2 only runs you about $20 to refill, but the tank costs $40-70 a decent regulator for horticulture is at least 50-70. or you could drive around behind any place that has a soda fountain and steel the shit if they havent secured it.
4 there is a way to calculate but it is assanine
step one run a hose from your bung/airlock to a graduated measuring device e.g. Erlenmeyer flask mason jar or a 2 liter with lines marked on it
step 2 fill jar with water turn it upside down and stick it in a bucket of water, with the opening to your measuring device upside down.
step 3 measure how much it fills up the jar in 1 min or how long to fill up said jar
step 4 multiply the volume by 60 and that is how many volume metric units per hr or if it took less than a min take the volume of the jar devide by the time it took in seconds and then 3600 and that will be the volume per hr
step 5 find the volume in the grow area
OK now this is where an estimation scheme comes into play
if we figure that there is no excange of air between your grow area and the rest of the world you could simply devide your volume/hr of co2 output by the volume of grow area (keep all the units the same) then move the decimal to the right 6 places that should give you your parts per million. if my drunken math is correct.
The problem with this lies in
is all the gas produced by yeast co2???
what about the volume of the stuff like plants lights water dirt in the grow area(that should be subtracted)
do you have a fan blowing cool air in, or hot air out?
theese will all effect your calculations but i am guessing that if you multiplied your gas output by .9 that should make up for other random gasses produced by the yeast. If your grow area is in a larger room with poor circulation you could then take the volume produced in say a 12 hrs and then devide that by the volume of the room(SAME UNITS OF VOLUME) and then move the decimal 6 places that should give you a reasonable equilibrium saturation.
But if it is open and airy with an ass load of air movement...
I would have to say the solution comes for the mouth of Walter Sobcheck, from The Big Lebowski
FUCK IT DUDE LETS GO BOWLING!
lets face it some co2 has to be better than no co2
1 All this wasted alcohol makes me sad we should save it up and distill it, all it takes is a pressure cooker with a hole in the lid hooked up to a condenser and bam moonshine. Russian Style
2 For the purposes of making co2 any yeast will do, historically bakers got their yeast from brewers to make the bread and that is why bakers and brewers were so important in medieval europe, also why you cant swing a dead cat and not hit some one with the last name of brewer, brewbaker(or some variant)
3 Yes a 25# tank of co2 only runs you about $20 to refill, but the tank costs $40-70 a decent regulator for horticulture is at least 50-70. or you could drive around behind any place that has a soda fountain and steel the shit if they havent secured it.
4 there is a way to calculate but it is assanine
step one run a hose from your bung/airlock to a graduated measuring device e.g. Erlenmeyer flask mason jar or a 2 liter with lines marked on it
step 2 fill jar with water turn it upside down and stick it in a bucket of water, with the opening to your measuring device upside down.
step 3 measure how much it fills up the jar in 1 min or how long to fill up said jar
step 4 multiply the volume by 60 and that is how many volume metric units per hr or if it took less than a min take the volume of the jar devide by the time it took in seconds and then 3600 and that will be the volume per hr
step 5 find the volume in the grow area
OK now this is where an estimation scheme comes into play
if we figure that there is no excange of air between your grow area and the rest of the world you could simply devide your volume/hr of co2 output by the volume of grow area (keep all the units the same) then move the decimal to the right 6 places that should give you your parts per million. if my drunken math is correct.
The problem with this lies in
is all the gas produced by yeast co2???
what about the volume of the stuff like plants lights water dirt in the grow area(that should be subtracted)
do you have a fan blowing cool air in, or hot air out?
theese will all effect your calculations but i am guessing that if you multiplied your gas output by .9 that should make up for other random gasses produced by the yeast. If your grow area is in a larger room with poor circulation you could then take the volume produced in say a 12 hrs and then devide that by the volume of the room(SAME UNITS OF VOLUME) and then move the decimal 6 places that should give you a reasonable equilibrium saturation.
But if it is open and airy with an ass load of air movement...
I would have to say the solution comes for the mouth of Walter Sobcheck, from The Big Lebowski
FUCK IT DUDE LETS GO BOWLING!
lets face it some co2 has to be better than no co2
captain insaneo
Well-Known Member
ohh ohhh ohhh also
You can take a jug of apple juice or cider (I like the glass 1 gal jugs of cider) put your yeast into it rig up an air lock I find a balloon that has been sterilized then stretched over the mouth of the juice jug/bottle then poke a hole in it with a needle or tack will do the trick when the balloon is soggy or doesnt puff back up a bit when squeezed it is done. If you want a fizzy cider you can take a couple of table spoons of honey mix it with a little bit of boiling water let it cool a bit pour that into the juice mix and slap the original cap on and give it about 2 weeks in a cool dark place, then drink your self silly on your own home made hard cider. All while giving your plants more co2! Now that is some multitasking I can get behind
You can take a jug of apple juice or cider (I like the glass 1 gal jugs of cider) put your yeast into it rig up an air lock I find a balloon that has been sterilized then stretched over the mouth of the juice jug/bottle then poke a hole in it with a needle or tack will do the trick when the balloon is soggy or doesnt puff back up a bit when squeezed it is done. If you want a fizzy cider you can take a couple of table spoons of honey mix it with a little bit of boiling water let it cool a bit pour that into the juice mix and slap the original cap on and give it about 2 weeks in a cool dark place, then drink your self silly on your own home made hard cider. All while giving your plants more co2! Now that is some multitasking I can get behind
CRYPTORCHID
Member
couldnt u just stick a straight 4-6 inch piece of rubber hosing into the hole in the cap as well? What is the purpose of the (twin bubble air lock) ?
allen bud
Active Member
DO NOT OVER KILL WITH CO2 ,will stop plant from grown in short , not good like ninja says keep to optimal level 1500ppm
. in 4x4 room 2 bottles switching out 1 weekly sounds like best idea .I am now using 1,2 ltr bottle (thanks to ninjas great post ) in a smaller room for 1 plant it its working sweet!!!!
you may find older post here somwhere about co 2 volume and figuring it out but you got it !
. in 4x4 room 2 bottles switching out 1 weekly sounds like best idea .I am now using 1,2 ltr bottle (thanks to ninjas great post ) in a smaller room for 1 plant it its working sweet!!!!
you may find older post here somwhere about co 2 volume and figuring it out but you got it !
XxNinjaxX
Well-Known Member
You COULD stick anything in the top - or nothing if you so choose, but the purpose of the Air-Lock is to give you a sign as to when the CO2 production has ceased (as it will stop bubbling).
..That is about the 3rd or 4th time ive answered that question.. Seems like nobody reads the whole thread anymore.
greenjambo
Well-Known Member
Ive already been reading up about this method but still havnt tried it yet. Going to give it ago, any amount of added co2 can only be good!
Nice tutorial man! +rep
Attachments
greenjambo
Well-Known Member
If your room was big enough, could you skoosh a small blast from a co2 fire extinguisher?
XxNinjaxX
Well-Known Member
Dont think id b using it personally, ive never seen 1 work, but i always thought they put out a thick foam..
Yea, difference is noticeable, but especially when flowering, it gives quicker bud development, and just generally looks nicer.
highaltitude
Active Member
Do you shut off circulating fans, while using co2?
SoonCome
Active Member
I did the exact setup (air lock available in home-brew section of local "mega liquor store" $0.79.) using active yeast. First mixture I used regular tap water. I wasnt seeing any bubbles so I knew my yeast wasnt activated. I dumped it out and did it again with 110-115 degree water. Its bubbling away now. Violator Kush, LA Woman, Strawberry Cough and Sour Cream.
+Rep. Great Post.
+Rep. Great Post.
SmokeyMcChokey
Well-Known Member
it probably wont hurt the plants but a plant can only consume so much. i seriously doubt a fermentation bottle will get anywhere near that high. i personally use them but i made an airlock with a loop of tubing and a small amount water in the line. then i stretch the line up to the canopy. if too much light gets to the yeast during fermentation it will kill or severely stunt the yeasts metabolism. and also co2 usage is very much temperature dependant. if a room is constantly at 80f or higher you can go as high as 1800. or so i have read and seen in videos. Urban Grower does a pretty decent job explaining grow rooms and stuff in them. any how to answer the question i dont think it will harm the plants but it will harm your budget with no difference in yeild
Brosnan
Active Member
does the water in the airlock bubble constantly or what?
i dont really see any bubbles..and i kno its air tight.
i see the yeast bubbling inside but it stops after 1 day. am i doing sumthin wrong?? shoudl i use boiling water? or just hot tap water??
