Homemade CO2

Stickydank’s basic CO2 method
基本的二氧化碳製作方法##CONTINUE##

* 10lb. white sugar
* 5 gallon clean bucket W/lid
* 4 1/2 gallons of water
* A piece of toast browned and hard
* A table spoon of dry active yeast (for baking bread)
材料
10磅白糖(1磅約454公克, 10磅約4540公克)
5加崙的乾淨桶子(連蓋子)
4加崙半的水
一塊烤得焦黃且硬的土司
一湯匙酵母(做麵包用的那種)

First boil the water, (this will ensure clean water) remove from the heat and add the sugar. Stir until sugar dissolves. Let cool until water is room temperature (if you don't let it cool down it won't work). After the sugar water has cooled, float the piece of toast on top of the water. Now, empty the tablespoon of yeast over the toast. After a few days, the yeast will take over the toast and start making bubbles (CO2) in the bucket.
首先要把水煮開(確保水質乾淨)
煮開後關火加糖攪拌到糖完全溶解
把糖水放涼到室溫(如果不放涼就沒用)
等水涼了以後
把土司放在水面上讓它淨著
然後把湯匙上的酵母放在土司上面
幾天後酵就會取代土司然後開始在桶子裡釋放出二氧化碳的氣泡

After a week, the amount of bubbling (CO2) will increase. Keep the lid airtight on the bucket. CO2 travels up the dispersion tubing, and due to it being heavier than air, falls directly onto your plants. Timing your exhaust, is essential in maintaining an effective level of CO2.
過一週後二氧化碳氣泡的量會增加
蓋上蓋子留個通路讓二氧化碳釋出
因為CO2比空氣重所以會往下跑(把桶子放在植物的上方二氧化碳就會往下落在植物上)
定時釋出就可以控制空氣中CO2含量在一個有效率的濃度

Editors Note: Unfortunately the author of this contribution has not been able to test the CO2 levels produced using his method. Personally, I would use a CO2 analysis kit to help manage (exhaust timing etc), and maintain, an optimum level of around 1500PPM.
按：不幸地本文作者無法測出這個方法所產生的CO2濃度
個人會用CO2測試儀器來幫忙管理CO2釋出時機
以保持CO2濃度在1500PPM左右