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John N. · 03-13-2006, 10:24 PM

Hi Upikabu,

No problem, the guide was something I looked for when I started, and I was having a hard time grasping the concept, so pictures definately help. And so hence the creation of this guide to help others.

As for your questions, I do stir my sugar and try to dissolve some of it when I start. I never did it with hot water, just luke warm. I noticed a slight increase when it first starts, but it the bubble count balances out over time.

You'll get a better output of CO2 if you use a larger bottle.

Shaking: It helps, since it's dissolving and mixing up the sugars and yeast. But again, it doesn't make a noticable difference in the long run in my experience. I don't recommend it since the liquid can hit the inside tubing, and get some yeast muck in your tubings.

As for the baking soda. It's to raise the KH and stabilize the reaction if you have low readings of KH in the water you are using. I stick a little in there, every time, since I have a KH of about 3.

My advice try it without baking soda, and once with it, and see if you notice a difference. It doesn't hurt the reaction.

-John N.

03-13-2006, 10:24 PM	#7 (permalink)
John N. Senior Member Join Date: Dec 2005 Location: California Posts: 4,131 iTrader Ratings: 161 iTrader Positive Rating: 100% Plant Points: 22321	Hi Upikabu, No problem, the guide was something I looked for when I started, and I was having a hard time grasping the concept, so pictures definately help. And so hence the creation of this guide to help others. As for your questions, I do stir my sugar and try to dissolve some of it when I start. I never did it with hot water, just luke warm. I noticed a slight increase when it first starts, but it the bubble count balances out over time. You'll get a better output of CO2 if you use a larger bottle. Shaking: It helps, since it's dissolving and mixing up the sugars and yeast. But again, it doesn't make a noticable difference in the long run in my experience. I don't recommend it since the liquid can hit the inside tubing, and get some yeast muck in your tubings. As for the baking soda. It's to raise the KH and stabilize the reaction if you have low readings of KH in the water you are using. I stick a little in there, every time, since I have a KH of about 3. My advice try it without baking soda, and once with it, and see if you notice a difference. It doesn't hurt the reaction. -John N. Last edited by John N. : 04-16-2006 at 11:27 PM.