Small-scale growers use fermentation to produce CO,. Combine water, sugar, and yeast to produce CO.. The yeast eats the sugar and releases CO, and alcohol as by-products. Growers who brew beer at home can use a small-scale system to increase the CO, levels in a room. Non-brewers can mix one cup of sugar, a packet of brewer's yeast, and three quarts of warm water in a gallon jug to make CO,. You will have to experiment a little with the water temperature to get it right. Yeast dies in hot water and does not activate in cold water. Once the yeast is activated, CO, is released into the air in bursts. Punch a small hole in the cap of the jug, and place it in a warm spot (80 to 95°F [26 to 34°C]) in your grow room. Many gardeners buy a fermentation lock (available for under $ 10

Puf dry ice in a plastic container with holes to slow evaporation of C03 gas.

at beer-brewing stores). Such locks prevent contaminants from entering the jug, and they bubble CO, through water so the rate of production can be observed. The hitch is that you must change the concoction up to three times a day. Pour out half the solution, and add 1.5 quarts (1.4 L) of water and another cup (24 cl) of sugar. As long as the yeast continues to grow and bubble, the mixture can last indefinitely. When the yeast starts to die, add another packet, This basic formula can be adapted to make smaller or larger-scale fermenters. Several jugs scattered around the garden room have a significant impact on CO, levels.

Fermentation is an inexpensive alternative to produce CO ,. It releases no heat, toxic gases, or water and uses no electricity. But because it stinks, it is unlikely that a gardener could tolerate a large-scale fermentation process. In addition, it is difficult to measure CO, production from this system, making it difficult to maintain uniform levels throughout the day.

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