My first grow

Pandrilby said:

I know! It feels like its growing slow but when I actually look from the 1 week pics to now its actually grown a lot haha. I'm excited!!!
Also, I was
Thinking about buying candle jars for curing? They always seem to make a really nice seal. Would this work?

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Pandrilby said:

I'm going to switch to 12/12 is what I'm trying to say haha

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GrowinTheDank said:

Waaaaaaaaaaaay too soon man lol. Barely into the seeding stage You can get a week or two of veg in before switching to 12/12. You won't harvest shit if you flower her now, trust me.

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Pandrilby said:

I read up on scrog, I feel dumb thinking that is was in any way complicated haha. Will definitely be doing that. Also I'm pretty sure I found my #1 reason for slow growth. My ghetto grow box is damn near 100F!! New box is almost finished and should keep temps much lower! Will also be doing some makeshift CO2 production(yeast and sugar method).

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Fermentation

It is widely known that CO2 is a byproduct of fermentation. CO2 is the gas found in bubbly beverages, such as champagne and beer. The same process that "carbonates" these beverages can be harnessed to create CO2 for a grow area. A pound of sugar will ferment into approx. 1/2 lb of ethyl alcohol and 1/2 lb of CO2. We've determined that we need 0.8 cu ft of CO2 for our 512 cu ft grow room (see above.) Then calculate the size container needed by dividing the size of the grow room by 32.

512 / 32 = 16 gallons. (A tall kitchen garbage can would make a good 16 gal. bin)

Assuming that the bin will produce half alcohol and half CO2, the bin will consume .16 lbs of sugar every four hours, which is roughly 1 lb per day. This means that about 45 lbs of sugar will be used over 6 weeks (assuming that not all sugar is completely converted to alcohol).

To get the process started, mix a pinch of yeast, 12 ounces of warm water and a half-cup of sugar and keep warm and covered until bubbles form in a day or so. Use this mixture to inoculate the main bin.

To create a yeast bin mix, dissolve 3 lbs of sugar per gallon of boiling water. Cool the mix to 80°F before adding the yeast. Locate a container with a tightly fitting lid. The lid should be equipped with a hose to direct CO2 gas towards a fan for distribution into the space. Increased air pressure in the bin will force the gas out of the hose.

Both canister and lid should be thoroughly cleaned with hot soapy water and rinsed well before use. Start off the bin a little more than half full (10 gallons of water and 30 lbs of sugar). Every week, add another gallon of water and 3 lbs of sugar. The yeast bin must remain at 80-85°F for the reaction to continue.

To monitor activity and prevent contaminants from entering the bin, create a fermentation lock by placing the end of the hose into a glass of distilled water. The bubbling water will be an indicator that there is still a reaction in the bin and prevent bacteria from entering the bin through the hose.

Our bin will need to be completely replenished every 6 weeks, or when the bubbling slows. A simple taste test will tell if the bin needs replenishing. If the taste is sweet, there is still sugar in the water and the reaction should continue. If the taste is dry like wine, the bin is mostly alcohol and should be replenished. Some growers preserve a cup of liquid from the old bin and use to inoculate the new bin, however if an infestation is starting to occur, this can contaminate an otherwise fresh bin with bacteria. It's just as easy to inoculate with new yeast as above, and extra yeast stores easily in the refrigerator for months. Corn sugar (available at wine making shops) is a less expensive fermentation medium than regular cane sugar. Other fermentation mediums can be used depending on materials cheaply and readily available to the grower. Corn syrup, maple sap, even old fruit juice can be fermented, although with increased odors and more waste cleanup when the bin is refreshed.

Advantages
-Easy to create with simple materials
-No safety dangers
-Inexpensive materials when purchased in bulk (sugar)
-Ethyl alcohol byproduct can be siphoned off and burned in alcohol lamps for supplemental CO2 enrichment

Disadvantages
-Difficult to regulate
-Fermentation can produce odors
-Large yeast bins are heavy and hard to move.

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