Quote:
Originally Posted by blacksmith37  Neat site for CO2. Years ago , when making wine. I found that yeast digested fructose much faster than the other sugars. I never saw it documented until seeing that site . I guess one could use a little fructose ( in any fruit) to kick start the yeast ,then the other sugars would produce a steady supply of CO2.
Hard to imagine gelatin helping much .I think it (protein ) would stabilize and increase the foam. |
blacksmith37,
How do you make yours?
What do you use as sugar?
I also read a Ben Belton on planted tanks calling to put in gelatin in to slow the eating and make it last longer put it make co2 slower.