DIY CO2 question

I'm trying the yeast and sugar routine and i hear every one say shake the bottle every couple hours for more CO2.
Well my question, instead of having to shake up the bottle every couple hours, could you put a small air stone in there and have the mixed solution constantly giving off a higher amount?

Has no one tried this?

hope this helps answer your Q......Yeast cells will use oxygen if it is present, and break down sugars all the way to CO2 and H2O. In the absence of oxygen, yeast will switch to an alternative pathway that does not require oxygen. The end products of this pathway are CO2 and ethanol. The first pathway yields a lot more energy per sugar molecule consumed, and so it is the "preferred" pathway if oxygen is present. So, the first thing you need to do is set up a yeast culture that can grow anaerobically, i.e., in the absence of oxygen.

Ok, that threw me off, if it's better to have oxy in the mix to maximize the co2 output, how come you need to get it started without

From experience of brewing beer you actually dont want oxy to get to it.