why has my Co2 bottle throthed up. i have tied a knot in it could this be the reason. i am going to do the whole thing again.
hello, I don't know how much you know about brewing so I'm going to humour you and assume you know nothing, forgive me if I am wrong.
Yeast is the main ingredient in beers and wine, it's what makes it become alcohol, yeast is alive and as such it respires producing co2, this is the bubbles in the mixture and what makes the throthing effect you've seen, much like the "head" on a pint.
essentially a DIY co2 system is a wine mixture, a disgusting one at that the only difference being its not the liquid we're after its the co2.
I've used diy co2 myself and the biggest problems are:
creating an air tight seal.
adding the yeast while the sugar- water mix is too hot
and dead/out of date yeast.
The seal is easily rectified using plenty of silicone sealant, or a hot glue gun, also to ensure that the air pipe you use is co2 impermeable or resistant.
An easy solution to avoid killing the yeast by adding it to a hot mixture is to simply leave the mixture to cool for 24hours before adding yeast.
Dead yeast of course is easy too to rectify, simply ensure its new and or fresh, and for storage keep it nice and cool.
The key with this method is patience, it will take another 24 hours before you have a build up of pressure enough to diffuse through the air stone and also for the reaction that produces co2 to become effective, after all first it has to hydrate and then become active and reproduce.
Hope this helps.
Gareth