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I'm growing in about a 1.4x1.4 foot area where the plant pretty much takes up the entire area. I've heard how much CO2 can help a grow throughout all stages of development and thought it might be worth it to add some CO2 capabilities to my next grow.
Do any of you have ideas about CO2 sources that are available short of just buying a cannister? Thanks.
With that small of a space just make your own. Sugar and yeast. Google it.Quote:
Originally Posted by submast3r
This is perfect for a small area. Go to Wal mart buy one gallon of White vinegar and a couple pounds of baking soda. The hard part is mixing them. Just a little bit of baking soda make the vinegar fizz. That fizz is CO2. If you get a plastic milk jug, punch a small hole in it's lid, then mix in the baking soda. Put the top on quickly and shut the door to your closet. Just add some more soda every couple of hours and give the jug a shake. It works! Just be careful you don't add to much soda to quick. If you do it will shoot suds and vinegar everywhere. so you have to play with the amounts. If you google "ask Erwin" at Atami. ask they will give you a sample of Bloombastic that stuff works even better than co2 and it's easyer to play with. Happy trails
I've been using dry ice in a styrofoam cooler with a couple holes poked in it, I work in a medical lab so it's free and accessible to me daily but I'm pretty sure you can buy it by the pound for dirt cheap.
do you have an idea on how much baking soda I should add to the vinger:stoned:Quote:
Originally Posted by cdouglas869
I would use about 1 lb. of baking soda to 1 gallon of vinegar. Don't put it all in at once. 1 to 2 teaspoons at a time. You'll need to experiment a bit. When you add the baking soda you will get a bunch of bubbles, like a shaken bottle of Champagne. So be careful, in joy your self. It ain't nothing but a party.
I use the yeast/sugar method. I have made home wine in the past and have the kit already so it was the cheap option for me. Yeast also likes a slightly acid medium to grow in so my recipe is....
1kg white sugar
4.5 litres water
1 tsp citric acid (juice of 1 lemon would do)
yeast nutrient
dried breadmaking yeast - 1 teaspoon.
boil the sugar in a couple of pints of water to dissolve and add the nutrient and acid. Mix up to 4.5 litres with cold water and when temperature is warm (not hot) add yeast. Put the cork in and position the other end of the hose above your plant. At the temp of my grow space I expect this mix to keep fermenting for a couple or three weeks....trickling carbon dioxide right where she needs it 24/7.
At the end, when the sugar's all used up and the yeast has settled out of the water you will have a solution of alcohol (about 10%). It'll taste of little except yeast, but only local laws stop you distilling. Could make your own tincture if you were inclined I suppose!
I heard somewhere that too much co2 can cause problems is this true?