This sounds like an interesting thing to try, Dave. Could you
tell me a few more specifics.
1) How much sugar do you mix in with the water?
2) Do you fermet using yeast used for baking? If so, how much yeast do
you
add to the water?
3) I assume the yeast kill themselves off with the alcohol they produce,
or have you found a way to prevent this? If not, how long does a
mixture last before you have to dump it and mix up a new one? Do you
have to add more sugar periodically?
4) How much CO2 is evolved? (X bubbles a second? or is it more like
Y bubbles a minute?) Does this rate change much over time?
I'm asking nitty-gritty questions because I hope to try some experiments as
soon as I get a little free time. I would like to see whether CO2
produced by a baking soda/vinegar reaction is more or less costly than
making it by fermentation. As a student, I have a rather limited budget.
Does anybody know if under adequate lighting, a CP would be happy with a
pure CO2 atmosphere? I know plants need oxygen when its dark. I'm curious
to see how much of a growth retarding factor fractional CO2 atmospheric
concentrations are. Do CPs need the nitrogen in the air for anything?
--Zachary--