Aquatic Plant Forum banner
1 - 3 of 3 Posts

· Registered
Joined
·
48 Posts
Discussion Starter · #1 ·
Just took a food costing class at school, so I figured I turn my new found skills against DIY CO2, since it uses food items :)

Here is what I found:
10 LBS of sugar = $4.49
3 pack yeast - $1.50/pack

1Wz of sugar = $.028/Wz
1 packet of yeast = $.50/packet

There are 7.1 Wz in a cup of sugar = $.199/cup

You need 2 cups per 2 liter bottle = $.398/bottle
You need 1 packet of yeast per bottle = $.50/bottle

1 bottle = $.90

Assuming a bottle lasts you 3 weeks you will need 18 bottles per year to keep up production of CO2 which = $ 16.20/year

At a cost of roughly $225.00 for a pressurized system that would take approx.....

13.89 years to pay off the Preasurized system at 1 bottle every 3 weeks.
or
6.94 years to pay it off at 2 bottles every 3 weeks.

I know the benifits of pressurized, and I realize if you have the money to replace the headache of DIY you should. I just had some free time on my hands and thought I would run a few calculations. This post is not intended to bash anyone who bought pressurized systems, or say they arent worth it... this is for educational purposes only... so hopefully I I dont get flamed.... :lol:
 

· Registered
Joined
·
48 Posts
Discussion Starter · #6 ·
Ok... seems you guys missed my point. I suppose I should have dropped the comparison at the end to the price of pressurized systems. This was just meant as an FYI. Just more of a thing for people so say "Oh, never really though about how much it cost, thats interesting" sort of thing. I thought I had kind of explained that at the end of the post. Anyway sorry for anyone who was offended by it.
 

· Registered
Joined
·
48 Posts
Discussion Starter · #9 ·
I am curious about how often you recommend changing the contents of the bottle.... I have two friends who have both used the DIY CO2 and they claim bubble production stays fairly even for nearly 4 weeks before production starts to drop off.

Are you putting more yeast in so that the sugar is consumed faster with more CO2 produced; and that accounts for the massive discrepency in production rates?

Also from what I have read you actually harm your yeast reactors when adding baking soda to it.
 
1 - 3 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top