Originally Posted by imeadyoutomeadme
it's a 3 piece and i knew co2 was related to fermentation speed
And fermentation speed can vary on many things.
Amount of sugars available.
Amount of nitrogen
Amount of non-nitrogen nutrients
pH of must
Bubble rate is unreliable. Yes it tells you something is going on, but not what or how well it's progressing.....
Oh and if you had read enough early guidance, you would be aware that for effective and properly monitored fermentation, a standards wine/beer hydrometer is necessary. Plus pH/Litmus strips for the appropriate range (2 to 5 pH) or a cheap pH meter are/is helpful.....
Counting bubbles can easily lead to incorrect presumption of readiness and result in bottle bombs........
Equally, your batch ? What's the point of the sugar ?