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Brilliant using a syringe as a bubble counter!

The jury is out on whether baking soda helps to stabilise Co2 production. It is said that alcohol levels kill off yeast faster than unsuitable pH levels.

See: http://www.qsl.net/w2wdx/aquaria/diyco2.html

"The general consensus has been that it is the rise in acid levels that kills off the yeast. But this is probably not true ... the logical alternative is to find strains of yeast more resistant to high alcohol levels, since alcohol appears to be the true killer.

Brewers yeast (Saccharomyces cerevisiae) is one step in the right direction."

But these strains can be expensive.
 
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