I wrote this in another thread, and one of the moderators suggested that I start a new post and put it there so everyone has a chance to read it. This is not a method I would use for a grow area w/ so many plants that the CO2 levels are significantly depleted. Buy, I think it would work well in a small closet grow w/4-5 plants at most where only additional CO2 is would be good for your plants. Let me know what you think. It may seem complicated, but it's really not. It may be a bit messy at times, especially if you don't use yeast nutrient.
this is how I plan to supply my plants w/suplimental CO2. First, you'll need a five pound bag of sugar to start and a gallon milk jug. Check the yellow pages for a store that sells beer and wine making supplies. Ask them for a wine yeast that has the highest alcohal tolerance. while you're there, if you don't mind spending another five bucks, also pick up a small jar of yeast nutrient, a # 6 drilled rubber stopper, and an air lock(the cheapest they got). Just ask, they'll be happy to show you what those things are.
Now, fill your milk jug half way w/hot water. Dump in about four cups of sugar and 1/4 teaspoon of nutrient. Shake it up till all the sugar is disolved. When it's cool, add half a pack of yeast. Put the rest of it in the fridge. Put the jug in your grow area. it should start to foam w/in a day or so. Then start to stir it once or twice a day or just swirl it around. When you get to the point that it no longer foams when you stir it, or when there are only a few bubbles in your air lock every minute, add another cup of sugar. Stir it up to desolve the sugar, and fermentation will take off again. When it doesn't, you know you've reached the alcohol tolerance of the yeast. Stir it up, dump half of it down the drain, fill the milk jug back up half way w/water, add a bit more sugar and another dose of nutrient. If it doesn't start to ferment w/in a day, add more yeast. Just keep going through this cycle till your plants are nearly ready to harvest.
Remeber, you're only providing extra CO2, There's already pleanty of it in the air for your plants to servive, but a bit more is always better for them, so if you go for a day or so w/no fermentation going on, don't sweat it. How fast fermentation starts, how long it takes, and how often you'll have to add more sugar will depend mainly on the temps in your grow room. The air lock/bubbler thingy is nice in that it will keep bugs out of your sugar water, and give you a good estimate of how activly fermentation is taking place, and how soon you'll have to add more sugar. You can also put a baloon over the mouth of your milk jug and poke a tiny pin hole in the baloon. when the baloon is flat, you know that it's probably time to add more sugar. You can use bread yeast, but it only has half the alcohol tolerance of wine yeast, so you'll be making new batches more often. If you don't get the yeast nutrient, you can chop up half a lemon, rine and all, and use that instead, but it will smell worse than if you use the yeast nutrient. Just pm me if you have any more questions. It's really not all that complicated.
Vin
this is how I plan to supply my plants w/suplimental CO2. First, you'll need a five pound bag of sugar to start and a gallon milk jug. Check the yellow pages for a store that sells beer and wine making supplies. Ask them for a wine yeast that has the highest alcohal tolerance. while you're there, if you don't mind spending another five bucks, also pick up a small jar of yeast nutrient, a # 6 drilled rubber stopper, and an air lock(the cheapest they got). Just ask, they'll be happy to show you what those things are.
Now, fill your milk jug half way w/hot water. Dump in about four cups of sugar and 1/4 teaspoon of nutrient. Shake it up till all the sugar is disolved. When it's cool, add half a pack of yeast. Put the rest of it in the fridge. Put the jug in your grow area. it should start to foam w/in a day or so. Then start to stir it once or twice a day or just swirl it around. When you get to the point that it no longer foams when you stir it, or when there are only a few bubbles in your air lock every minute, add another cup of sugar. Stir it up to desolve the sugar, and fermentation will take off again. When it doesn't, you know you've reached the alcohol tolerance of the yeast. Stir it up, dump half of it down the drain, fill the milk jug back up half way w/water, add a bit more sugar and another dose of nutrient. If it doesn't start to ferment w/in a day, add more yeast. Just keep going through this cycle till your plants are nearly ready to harvest.
Remeber, you're only providing extra CO2, There's already pleanty of it in the air for your plants to servive, but a bit more is always better for them, so if you go for a day or so w/no fermentation going on, don't sweat it. How fast fermentation starts, how long it takes, and how often you'll have to add more sugar will depend mainly on the temps in your grow room. The air lock/bubbler thingy is nice in that it will keep bugs out of your sugar water, and give you a good estimate of how activly fermentation is taking place, and how soon you'll have to add more sugar. You can also put a baloon over the mouth of your milk jug and poke a tiny pin hole in the baloon. when the baloon is flat, you know that it's probably time to add more sugar. You can use bread yeast, but it only has half the alcohol tolerance of wine yeast, so you'll be making new batches more often. If you don't get the yeast nutrient, you can chop up half a lemon, rine and all, and use that instead, but it will smell worse than if you use the yeast nutrient. Just pm me if you have any more questions. It's really not all that complicated.
Vin
i havent heard good or bad on it .. i think if it can increase weight 60-100% the 100 bucks for the replacement isnt that bad .. if i can get one im gonna try it ...... i might have to actually take a few 
