Quote Originally Posted by Perp
This won't do much unless you can control temps to such an extent that you don't need to ventilate for a long time. The action of the yeast in creating co2 is much slower than the rising temp so what you will end up doing is evacuating most of your co2.

For co2 to work PROPERLY you need a SEALED ROOM, which means no intake or extraction fans and AIR CONDITIONING to control temps.

If you got your heart set on it don't use baker's yeast. It will die at very low levels of alcohol. Go to your local winemaking shop and get a yeast that will survive high levels of alcohol, I believe champagne yeast is the best. It's not expensive.
I think all yeast will die at 12 % of alcohol, and it doesn'tt matter bakeryor wine. Bakery yeast will die inbakeryproducts under tempretures above 45 celcium, usually cooking is ude 150 celcium and above. these temps kill yeast enzimes and no more reactios take place, hoever if you leve bakery yeast for a long time, the reaction will only stop at 12% of alco, this will happen in 10-14 days since start, varies a lot with tempereture the reactor is placed.
I just don't see the scientific explonation why bakery yeast worst than alco yaest, the efect i need is almost th same in both sides. However you made my mind up on making a good wine while using it's CO2 production for garden, co2 recycling is good for nature