i haven't seen anyone else on here who uses this, so im wondering if a few of you are hiding? I'd love to compare recipes and diffusion methods with tank size and results since most of this information is buried elsewhere and it took me forever to find where to start.
I believe the concept behind it is limiting the rate at which the yeast consumes sugar while providing nutrients (the jello mix protein) to the yeast, at the same time as it consumes the jello the alcohol content remains rather constant since the sugar is locked in with water, The batch ends after it processes the last of the jello and the last of the sugars is consumed. If it ends prematurely you can refresh it by emptying half of the water out, mixing water (at the temp the yeast recommends) + yeast (slightly reduced so it doesn't end prematurely again)
First batch: (2 month duration)
3L Canola oil Jug
4 boxes of jello w/ 4 cups of sugar added
Mix and Congeal overnight in fridge
1 cup of warm water (40C) + 1 tsp of Champagne yeast
Diffusion is airline cable cut at a 45 degree next to the top of my xp1 intake, the suction is just enough to pull at the surface tension so the filter takes in smaller bubbles. Goes steady stream for about 60 seconds, then pauses 20-25 seconds. Tank is sitting at 35 ppm Co2 when lights come on. Upset fish, agitation and night aeration was required.
Second batch: (2 days duration) - Scrapped Batch due to poor congealing and yeast not activating
3L Canola Oil Jug
4 Boxes of Jello w/ 3 cups of sugar added
Mix and congeal overnight in fridge *make sure fridge temp is cold enough!*
1 cup warm water (40C) + 1/2 tsp of champagne yeast
Diffusion has changed to Venturi on outtake into a spray bar aligned vertically. Dissolves nicely in the water and bubbles help give visual indication of batch output (compared to intake through filter diffusion)
Third batch: (3 month duration during warm summer months)
3L Canola Oil Jug
4 Boxes of Jello w/ 3 1/3 cups of sugar added
Mix and congeal overnight in fridge
1 cup warm water (40C) + 3/4 tsp of champagne yeast
Diffusion has changed to Venturi on outtake into a spray bar aligned vertically.
Fourth Batch: (start date: mid-march 2011)
3L Canola Oil Jug
4 Boxes of Jello w/ 3 1/2 cups of sugar added
Mix and congeal overnight in fridge
1 cup warm water (40C) + 3/4 tsp of champagne yeast
diffusion method changed: Wood Air Block (j&L sells them) placed at the bottom of the tank under canister spray bar
I believe the concept behind it is limiting the rate at which the yeast consumes sugar while providing nutrients (the jello mix protein) to the yeast, at the same time as it consumes the jello the alcohol content remains rather constant since the sugar is locked in with water, The batch ends after it processes the last of the jello and the last of the sugars is consumed. If it ends prematurely you can refresh it by emptying half of the water out, mixing water (at the temp the yeast recommends) + yeast (slightly reduced so it doesn't end prematurely again)
First batch: (2 month duration)
3L Canola oil Jug
4 boxes of jello w/ 4 cups of sugar added
Mix and Congeal overnight in fridge
1 cup of warm water (40C) + 1 tsp of Champagne yeast
Diffusion is airline cable cut at a 45 degree next to the top of my xp1 intake, the suction is just enough to pull at the surface tension so the filter takes in smaller bubbles. Goes steady stream for about 60 seconds, then pauses 20-25 seconds. Tank is sitting at 35 ppm Co2 when lights come on. Upset fish, agitation and night aeration was required.
Second batch: (2 days duration) - Scrapped Batch due to poor congealing and yeast not activating
3L Canola Oil Jug
4 Boxes of Jello w/ 3 cups of sugar added
Mix and congeal overnight in fridge *make sure fridge temp is cold enough!*
1 cup warm water (40C) + 1/2 tsp of champagne yeast
Diffusion has changed to Venturi on outtake into a spray bar aligned vertically. Dissolves nicely in the water and bubbles help give visual indication of batch output (compared to intake through filter diffusion)
Third batch: (3 month duration during warm summer months)
3L Canola Oil Jug
4 Boxes of Jello w/ 3 1/3 cups of sugar added
Mix and congeal overnight in fridge
1 cup warm water (40C) + 3/4 tsp of champagne yeast
Diffusion has changed to Venturi on outtake into a spray bar aligned vertically.
Fourth Batch: (start date: mid-march 2011)
3L Canola Oil Jug
4 Boxes of Jello w/ 3 1/2 cups of sugar added
Mix and congeal overnight in fridge
1 cup warm water (40C) + 3/4 tsp of champagne yeast
diffusion method changed: Wood Air Block (j&L sells them) placed at the bottom of the tank under canister spray bar