One downright frustrating thing about DIY CO2 is the maintenance and replenishment of the mixture. Another side effect is that its metabolism seems to be in hyper-speed, producing nearly twice as much CO2 as other strains. The manufacturers makes these available to home vintner’s, and are prepared in much larger quantities than we would use. While it is still ripping hot, add your sugar, and use the cap you boiled clean, and cap the bottle tightly. Fourteen days seems to be the limit for most yeast mixtures in a two-liter bottle when using bakers yeast. Thoroughly rinse out your two-liter bottle with hot water; use no soap or detergent. Keep an extra bottle cap handy. Any liquids and solids will fall, due to gravity, to the bottom of the separator bottle. For best effectivenes, the separator should be placed as physically close to the yeast generators as possible. This makes it the perfect yeast strain (and the most expensive) for our applications. The Ale yeast is a specialized strain of S. cerevisiae, which adapts better to higher alcohol levels. It is more tolerant to higher alcohol levels and should provide a longer lasting mixture; usually by about 4-6 days longer than the bakers yeast strain.
Now here’s the part everyone forgets, add a few pinches of sugar and vigorously mix the yeast liquid up making lots of bubbles. Most of these are live cultures in liquid form, and do not require the rehydration process used with dry yeasts. Stir the mixture until the yeast in no longer in clumps, but instead a smooth creamy tan liquid. There is evidence that yeast mixtures last longer if you decrease the amount of yeast, and conversely last shorter periods if more yeast is used. Finally, it should be noted that there is also an inverse relation between the amount of yeast and fermentation time. Saccharomyces cerevisiae, and Saccharomyces uvarum are the genus and species of ale, and lager yeast respectively. In the yeast Saccharomyces cerevisiae, the Snf1/AMP-activated protein kinese family is particularly important for the response to glucose deprivation, and this kinase regulates genomic transcription, metabolic activity, and developmental processes such as invasive growth. If you plan to use dry yeast you should activate the culture first.
Use a different bug; get a different tasting lager or ale. But they also do not realize that much of the yeast they use dies, because many of the yeast cells could not complete the aerobic phase of its life before the conditions change to anaerobic. Now granted this isn’t a perfectly sterile method, but by reducing the chances of bacteria getting in on the outset, the yeast mixture will prevail quicker and last that much longer. This leaching action effects yeast activity in the following manner: Most yeast enzymes remain, but the soluble chemicals are depleted, and it is these chemicals that promote enzyme activity. The explanation for the yeast’s ability to maintain a relatively constant activity over a 100-fold change in hydrogen ion concentration (pH 4 to 6) is found in the fact that the pH of the cell interior of the yeast remains quite constant at about pH 5.8, regardless of any relatively wide pH variations in the fermenting medium. The fact that Tarafolga was a scientist as well as a priest suggests that Malthor may well have attempted to monopolise science and technology within its church.
This is due to the fact that the alcohol levels reach a point where it kills the yeast cells, even if it hasn’t used up all the sugar. The general consensus has been that it is the rise in acid levels that kills off the yeast. The unit will work with DIY yeast systems, or the more complex pressurized CO2 systems commercially available. While this extend the life of the mixture, it also reduces the CO2 output over the lifespan of the mixture. To date I have not been able find data on any specific strain mutated for its ability to produce CO2 gas exclusively, while it appears there has been some strains developed. In preparing this article, I have conducted research into yeast and dove head first into the scientific data available from researchers. If there is any other specific scientific data on this, I would be interested in seeing it.
