I got the idea from another forum, but I expanded on it a bit. I use that same recipe. 15ml yeast (I just got a bunch of champagne yeast packets and it seems to be the best yeast to use, as well as 4.5 gallon carboy at a wine supply shop.) It's really important to have a thermometer to make sure the water isn't too warm. If its too warm it will kill the yeast, then it's all a waste. I just got some mini porous sprinkler hoses and a "T" connector. So I can make a loop around the canapy, and the CO2 will just cascade down through the leaves. I'll post photos of it later.
Oh yeah it's not coco, it's just dry Sunshine mix just before I gave them a good drink.
Here's his recipe and directions to "Khordes"post on --------org:
Stuff that you need...
- 2L pop bottle +2caps
- 3" of 1 1/4" Clear Vinyl Tubing (something with a bit of stretch)
- 1.5m of 5mm tubing
- 15ml Yeast (I used dry baker’s yeast but apparently Champaign yeast is the best)/ 480ml Sugar/ 2L Water
- drill with bits
- epoxy (waterproof)
To make the Bubbler on top:
-cut the 1 1/4" tubing to about 2.5" in length.
-Drill 5-6 super tiny holes (1/32" - 1/16") through one cap and one 5mm or 7/32" hole through the other, clean them all out and set aside.
-Soak the Tube in boiling water for 2-3 minutes, so it will have a little stretch to fit around the bottle caps.
-Push the bottle caps into the tube and stretch the tube around until flush with the bottom of the base of the cap.
-Let harden for couple hrs...
-Fin. Set aside...
To Make the Fermentation Mixture:
-Warm the 2l in a pot on the stove and dissolve the 480ml sugar, stirring constantly, as soon as all of the sugar is dissolved take it off the heat. Stick a thermometer in the sugar-water solution and let it cool to 38° C, this is the optimal temperature for yeast to activate, too hot will kill the yeast!
-Add the 15ml of yeast, stirring constantly, until it mostly looks dissolved.
-Let the mixture activate for half-hour to an hour before poured into the bottle.
Clean up a pop bottle with soap and water, bleach if you really want and make sure it is really well rinsed out. Add the fermentation solution to your newly cleaned out pop bottle almost to the top, probably 1.8L total, fill the bubbler from the bigger holed side and quickly screw it on to the top of the 2L without squeezing the bottle (it will suck all of the water out of your bubbler) you should notice small bubbles start to come through, that is the CO2, stick your 5mm hose through the hole, not into the water, just above the surface of the water; and wrap the other end (poked with small holes) around your plants. Now you have CO2! CHEAP!
***This Solution will last about 1week at optimal production, after that you can choose to either add more sugar to keep the yeast going or replace the fermentation mixture; if no more bubbles appear after the sugar has been added a second time then the yeast has been killed by the by-product of the co2 production, alcohol.
***THE FIRST MIXTURE does not need to be re-warmed for the addition of extra sugar!