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papa_shaman posted an update in the group
4 months agoGrow Talk Anyone have a solution for bringing fresh air into a flower room without just having an open vent through the wall. I don’t have a great solution for co2 and will need something as the room is pretty well air tight.
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Is there any a/c duct nearby you could tap?
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No, its in a shed. I found an hvac vent booster at Home Depot. 180 cfm with remote control. I could plug it into a timer so it only pulls air in when necessary. whatta you think?
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yeast sugar an water makes co2
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Really, whats the ratio and how often do you change it or add to it? Sounds simple.
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I was just thinking about that. The yeast eats the sugar and water and produces energy thus co2 created. Brilliant. Still need to know the ratio though. Very cool.
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I use a pint of warm water in a qt jar with two tsp of sugar or molasses and a 1/4 tsp of yeast that will last a couple days then dump it out an do it again
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I was under the impression that this was debunked. However, if you want to try it, I suggest the following:
A SIMPLE TRADITIONAL MEAD
2.5 to 3 pounds of raw honey.12 cups of water
1/2 a pack of yeast (I suggest LALVIN EC-1116 or 71B)
1-gallon carboy
1 airlock
sanitizer
Add a half-gallon of clean filtered water to the large pot and bring it to a warm temperature, but do not bring it to a boil. Add 2-3 lbs of raw honey (2 pounds for a dry mead or 3 pounds for a sweet mead) to the pot. Stir until it is well blended but do not bring to a boil. Heating the honey and water may produce foam on the surface, called a ‘must’; you can skim it off or leave it as it will not affect the recipe. Once the honey and water are thoroughly combined, remove them from the heat and let the mixture cool until it reaches room temperature. Using a funnel, carefully pour the honey water mixture (or “must”) into the 1-gallon carboy, to which you may optionally add spices or fruits. This infusion creates the base of your mead’s flavor profile. I suggest a plain regular mead at first. Fruit juice, berries, and herbs all make great flavor options. Put the lid on the carboy and give it a little swirl to mix everything well.
The next crucial step involves adding the yeast to initiate fermentation. Before pitching the yeast, ensure the must’s temperature is below 90°F (32°C). You can use a thermometer to confirm. Once the temperature is suitable, add ½ package of yeast (see above) to the jug. Secure the jug’s lid tightly and shake it gently for a few minutes to distribute the yeast evenly.
Yeast doesn’t do well with temperatures over 90° Fahrenheit. Ensure it’s no hotter than that when you pitch the yeast into the must.
Lastly, attach the airlock to the carboy’s lid. Fill the airlock with water or a neutral spirit to the specified line and place the rubber stopper into the carboy’s opening. This apparatus prevents contaminants from entering the jug while allowing carbon dioxide to escape during fermentation.
Bubbles should begin forming in the airlock within a few hours, indicating that fermentation is underway. After about 4 to 6 weeks, primary fermentation should be complete. Stir it up well once a week to make it off-gas more CO2, but be careful not to mix more oxygen into it. If you do, the acetobacter will activate and your mead will become vinegar.
Siphon off all that mead and bottle it! I good trad like that is best if you let it age in the bottle for 2 or 3 years first.
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I run tents with ac infinity 6 inch intake and exhaust inline’s and am looking to add CO2 setup.
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I think that could be a solution too. I think I would taper size down to 4 inch for my application as I would be pulling hot air in summer and cold in winter.
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@junglemethod Flitered intake air will fix your problem, fresh air from outside is plenty, fresh intake air, along with another diy co2 source, would be even better i imagine
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Back in my day when I needed to make a hole, I’d make in something replaceable like an attic cover or door. I would measure the attic cover and cut a new piece to keep original intact if I was venting into attic. If the door is wooden, I’d buy a new one to cut and keep the original, etc. Above the top hinges is usually enough space to cut out a vent. I cut across the door above the hinge and attach/tape that cut wood (with vent hole) to the top of the door frame so the door still functions normally.
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This is the way my friends…..
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This can be permanent. I dont plan on reusing the space for anything other than storage. Splendid idea for not damaging nice stuff. I think I’m gonna try brewing some kinda fruit wine and having something to drink after co2 generation has stopped. I have all kinds of buddies that’ll help me get the wine drank. If that doesn’t work then I’ll do something similar to your idea. Thanks for contributing bro.
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The best CO2 solution I can come up with when temperature is an issue is a portable water-cooled propane burner. My first CO2 controller was over $1000. You can get everything today for about $250.
https://www.amazon.com/Portable-Water-Heater-Propane-Tankless/dp/B0CZL8WYY8?th=1
It’s battery operated so all you need is a water source. I use it drain to waste with a solenoid that does need power.
AC Infinity has a very economical CO2 controller.
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I’m gonna think about it. I like the idea and I’m eventually going to put water in there any way. I’ll do some testing with a few ideas and see what I can come up with. Thank you for taking the time to put the info. together for me. Your def. an asset to DGC. I’ll have photos of everything in a couple of weeks. Have you built one like this before?
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