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From all I've read you may need to redo the solution just as frequently with the Jello. But I think it's mainly done so that the CO2 output is more consistant throughout the life of the solution. The dissolving Jello meters out the sugar to the yeast so that you don't get the early CO2 peak then drop off that you get when the yeast has access to all the sugar at once in a straight sugar-water solution.
 
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