A-town... Posted May 6, 2008 Report Share Posted May 6, 2008 ok so I have one of the basic nutrafin co2 system and the packets are costing too much does anyone have the same system and know the exact measurements of yeast and bakingsoda sugar extra to go into it?? cheers Quote Link to comment Share on other sites More sharing options...
spoon Posted May 6, 2008 Report Share Posted May 6, 2008 i dont measure it but try 1 tsp of yeast and 1 tsp of baking soda(stabiliser) fill the sugar and water up as normal . mines been running a month on 1 mixture, still bubbling good , i gave up buying the proper stuff ages ago. smells like vodka when its done Quote Link to comment Share on other sites More sharing options...
A-town... Posted May 7, 2008 Author Report Share Posted May 7, 2008 thanks will try that out :bounce: Quote Link to comment Share on other sites More sharing options...
alanmin4304 Posted May 7, 2008 Report Share Posted May 7, 2008 It is vodka when it is done. You could try wine yeast and nutrient salts from your local home brew shop and it will probably last longer. Quote Link to comment Share on other sites More sharing options...
Johannes Visser Posted May 7, 2008 Report Share Posted May 7, 2008 It is vodka when it is done. You could try wine yeast and nutrient salts from your local home brew shop and it will probably last longer. that a fantastic Idea ! Quote Link to comment Share on other sites More sharing options...
A-town... Posted December 9, 2008 Author Report Share Posted December 9, 2008 sorry digging up an old post alan but can you drink the vodka?? lol nah seriously with the wine yeast and nutrient salts does it last longer is it any better? any help appreciated Quote Link to comment Share on other sites More sharing options...
Andrew_W Posted December 9, 2008 Report Share Posted December 9, 2008 i thought champaign yest was the best? Quote Link to comment Share on other sites More sharing options...
phoenix44 Posted December 9, 2008 Report Share Posted December 9, 2008 i got the same system and I use sugar (raw) and activated yeast. Each mixture lasts about a month and the results are great. Smells like beer when i open the cannister though ha ha Quote Link to comment Share on other sites More sharing options...
A-town... Posted December 9, 2008 Author Report Share Posted December 9, 2008 i thought champaign yest was the best? dunno is it? just trying to figure out what best and lasts longest. Phoenix thats exactly what im doing but add baking soda Quote Link to comment Share on other sites More sharing options...
phoenix44 Posted December 9, 2008 Report Share Posted December 9, 2008 so what exactly does the baking soda do? i.e. what is stabilising? Quote Link to comment Share on other sites More sharing options...
A-town... Posted December 9, 2008 Author Report Share Posted December 9, 2008 eva made chelsey buns? Quote Link to comment Share on other sites More sharing options...
phoenix44 Posted December 9, 2008 Report Share Posted December 9, 2008 no lol. why? Quote Link to comment Share on other sites More sharing options...
A-town... Posted December 9, 2008 Author Report Share Posted December 9, 2008 you havent made chelsey buns?!?!?! man you havnt lived if you havnt made them before!!!! nah seriously though the yeast rises with warmth and from my understanding (probably wrong) IF YOU DONT USE A stabaliser (baking soda) it possibly will rise and put a whole pile of crap into your tank. I only know this coz it has happend to a few people I know that have diy co2 and the compression on the bottle squeezes everything into the tank. Quote Link to comment Share on other sites More sharing options...
phoenix44 Posted December 9, 2008 Report Share Posted December 9, 2008 i c. so it controls the rate of reaction in a way. but with this nutrafin system - like the one we have - the cannister is hard as; so won't compress in an attempt for equilibrium to establish. but its possible that the rate of reaction can be faster than normal if i add too much yeast or the temp is too perfect so then all the stuff will spurt into my tank? that does not sound good. so how much baking soda should i be adding? PS I shall look up this chelsea bun recipe and get the flat mate to make it. :lol: Quote Link to comment Share on other sites More sharing options...
Andrew_W Posted December 9, 2008 Report Share Posted December 9, 2008 you have it goto into another empty bottle, then into the tank, so any nasties get trapped in the 2nd bottle. Quote Link to comment Share on other sites More sharing options...
A-town... Posted December 9, 2008 Author Report Share Posted December 9, 2008 i c. so it controls the rate of reaction in a way. but with this nutrafin system - like the one we have - the cannister is hard as; so won't compress in an attempt for equilibrium to establish. but its possible that the rate of reaction can be faster than normal if i add too much yeast or the temp is too perfect so then all the stuff will spurt into my tank? that does not sound good. so how much baking soda should i be adding? PS I shall look up this chelsea bun recipe and get the flat mate to make it. :lol: i add one teaspoon baking soda. yea think the nutrafin cannister is solid so "shouldnt" do it but i always do just in case. Quote Link to comment Share on other sites More sharing options...
A-town... Posted December 9, 2008 Author Report Share Posted December 9, 2008 also GO HARD ON THOSE CHELSEY BUNS!!! YUM YUM YUM Aahahahahahahahahahahahah :bounce: Quote Link to comment Share on other sites More sharing options...
whetu Posted December 9, 2008 Report Share Posted December 9, 2008 You can also experiment with the sugar mix - raw sugar takes a bit longer to process than white sugar (so the mix should last a bit longer) also some people add some molasses or other more complex sugars to slow down the process. The two packages that come with the 'official' nutrafin system are yeast and baking soda. Just use the same amounts that are in those little packages, but buy them more cheaply at the supermarket. I thought there was only about 1/4 teaspoon of each in the little sachets? (It's been years since I used mine so I might be wrong.) Be careful not to put too much of anything to cause the process to over-react and potentially overflow. My understanding is that he mix becomes quite acidic as the process carries on, killing off the yeast. The addition of the baking soda keeps it alkaline for longer, so the yeast can stay alive and make CO2 for longer. Quote Link to comment Share on other sites More sharing options...
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