Distiller's Yeast

[James0816]

^ that one is the better option that's for sure. I still have a few pieces to get to finally put mine all together. Been sittin on this 20lb tank and regulator for a while now.

As for my recipe, no different from anything that I've seen as far as yeast goes.

 

[vequalsir]

On the contrary actually. I have tested both thoroughly even different varieties of brewer's yeast. Everyone I have used has lasted longer than bakers yeast (Fleischmanns or Red Star).

I have found Cooper's to last the longest of the brands I have tried. I have yet to try champaign though.

If you are getting the results you require, I guess the brewing yeast is working fine.

When we start talking about DIY CO2 setups we need to look at more than the duration of co2 output but also the actual sugar conversion. At 5-6% alcohol brewers yeast is going to dormant. If your sugars are all gone at that point, good job.

When you are making a reactor for co2 for a planted aquarium, you want as much of the sugar consumed as possible.

the most scientific way would be by measuring the specific gravity of the wort used to start production and a second reading after the yeast settles out. This will give you an accurate reading of how much of the sugar was consumed.

Sounds like and interesting experiment.

 

[tolawdjk]

I actually just put two tanks in with champange yeast that I picked up at the brewer's store right across the street from the LFS I just discovered. Looking forward to some good results.

 

[wespastor]

I sent money Last month. Pm'd several times in the last week and nothing. I hope nothing tragic ...

You told me you forgot and ...

You even have a USPS Lable prepared but not shipped.



9101128882300329162464

I am still waiting ...

I hate doing this in public but I just dont seem to be getting any response ....

 

[Sploke]

Bakers yeast is good for closer to 14% alcohol. Even normal ale/brewers yeast is good to 6-8% or more.

 

[James0816]

Bakers yeast is good for closer to 14% alcohol. Even normal ale/brewers yeast is good to 6-8% or more.

This is very interesting. I wonder why it doesn't last as long for me then. I can easily get 1-2 weeks longer time using the Coopers brewing yeast as opposed to the Fleischman's bakers yeast.

Very odd.

Now I did also try an Ale yeast (can't remember the name but sill have some left) and it didn't last very long at all.

Maybe I'll revisit this test since it has been several months. There may be other factors involved somewhere but as for the recipe goes, it hasn't changed.

 

[DJDrZ]

I'll mix up a new batch tomorrow with a known 22% sugar solution and see how long it lasts. Theoretically at least 22% sugar should yield 22% alcohol if the yeast is allowed to finish to completion and is within range for this particular yeast. I think that would probably yield the longest run of CO2 because it'll maximize the food available to the yeast without producing a sugar syrup so concentrated to inhibit yeast growth. Mostly it's just an arbitary number I pulled out of thin air because it's an easy solution to mix up off the top of my head (220g sugar in 1l water).

We'll see.. honestly it may not last as long.. for all I know the yeast could convert that to 22% alcohol and die off in less than a day..

Ric

Incorrect, I think (let me google). Sucrose (common table sugar) http://en.wikipedia.org/wiki/Sucrose is a 12 carbon sugar. http://www.andrew.cmu.edu/user/jitkangl/Fermentation of Ethanol/Fermentation of Ethanol.htm This is better.
Seems like the best bacteria can get 1 molecule of ethanol per molecule of glucose (~33% efficiency).