Was thinking of trying an experiment. One 2 liter bottle fitted with an airlock, and one 2 liter bottle that is 2/3 full with the air squeezed out and the regular cap on, creating a small vacuum. Any thoughts from the scientists?
Descender said:Was planning on letting the accumulated gas out and then squeezing out the remainder of headspace constantly to maintain a slight vacuum
you'd need to remove the co2 generated by the yeast, basically as it's generated to maintain a vacuum. You'd also have to wait until the aerobic stage of the yeast is done & they've switched to the anaerobic stage. Yeast requires o2 at the beginning of fermentation. Not sure how the yeast would react (if at all) to the absence of pressure though. Contact lallemand or red star, they'd likely know.
Regards, gf.
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