DIY Calcium Reactor with a Twist!

Chameleon · Feb 8, 2013

Hey yall I just thought I'd post my 5 minute plans for a DIY calcium reactor powered by fermentation!!! Never seen something like this before so it may be crazy, but I thought it would be fun to try. Let me know your thoughts on it. Constructive Criticism Welcome!!

How it works:
So basically there would be a wash or wort used to make CO2 from yeast fermentation
This CO2 would pass through a electronic Y valve that would be controlled by a pH controller
One end would go to Reactor and the other to outside the house (important)
If the pH inside reactor gets too high the controller switches y valve to inject CO2 into the reactor
When necessary low pH is reached Controller flips Y valve to expel excess CO2 outside
Two 2 liter soda bottle would be the two main chamber of the reactor
A MJ 1200 or 900 would be used for recirculation
Second chamber would be used to bring pH back up to avoid low pH
Flow restrictor on effluent line would allow for control of rate of water through reactor
Not pictured: main reactor would be fed by method of choice (gravity, dosing pump, feed pump)
Change out wort/wash culture every couple days to maintain high levels of fermentation
Make your favorite brew while in the process to maximize economical value, just remember its not ok to distill

-Chameleon

Chameleon · Feb 8, 2013

Updated diagram with feed pump:

LukeG · Feb 10, 2013

Find a cheap source of sugar and yeast. I think it's going to be messy and give you a lot of co2 for a couple days but you'll have ebbs and flows in gas production as you change out or add sugar.

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Chameleon · Feb 10, 2013

yeah I though about that. I am testing now how consistently I can produce bubbles and how long I can go before needing to change cultures. What I am thinking is if I can slow yeast growth so it will last minimum of a week and then replace 90% of culture while its in log growth I may be able to sustain a more consistent bubble rate. In addition as long as the ebbs aren't too substantial the pH controller will account for various levels of CO2 production and keep consistent pH in reactor by dumpin excess CO2 outside the house when desired pH is reached

LukeG · Feb 10, 2013

You'll need to drop the temp to slow the rate. When I brew beer it produces lots of gas the second through fourth day then it is reduced drastically. Maybe you'll find a more consistent method.

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Chameleon · Feb 11, 2013

LukeG said:
You'll need to drop the temp to slow the rate. When I brew beer it produces lots of gas the second through fourth day then it is reduced drastically. Maybe you'll find a more consistent method.

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yep yep currently I am fermenting at 21C

LukeG · Feb 11, 2013

Off topic but do you brew beer?

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Chameleon · Feb 11, 2013

Nope never have, but I work a lot with yeast and other goodies at work so have lots of experience with cell culture from E. coli all the way up to EBV immortalize B-cells.
I have thought about it but just dont have the time or space atm. Not to say I haven't made a brew or batch of homemade wine here or there, but I am in no way a home brewer.

LukeG · Feb 11, 2013

Let me know if it works. You probably know more about fermentation than I do and I've got around 400 gallons of beer under my belt.

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Chameleon · Feb 13, 2013

OK first hurdle into putting this into action. I cant seem to find a electronic low gas pressure y valve. Anyone know where something like this may exist. I guess I could set up a Y junction and have a subsequent solenoid valve on each one with opposite pH settings so when one is opened the other is closed, but I am worried that timing wont match up perfect and I dont want to create back pressure in the fermenter. Also this seems less cost effective and more complicated. Anyone have any thought on the pH controlled valve?

kuyatwo · Feb 13, 2013

what happens if co2 builds up too fast and pressure is not released fast enough wont the container explode. i can fill a 20lb bottle of co2 for around $30 for amount of time to keep a good diy c02 i think time over cost i think you can find other ways to save some money.

Chameleon · Feb 13, 2013

BTW I have sustained fermentation for 6 days now at 21C (30C for first few hours to kick things off) on just sugar water at .45kg(1lb)/2L using and a homemade batch of yeast nutrients consisting of boiled yeast and a few other various salt sulphates. I tried to keep this where anyone can do it and instead of using a strain of yeast non readily accessible I used your very day grocery store fleichmann's baker's yeast (instant dry). I may experiment with some higher ABV% tolerable yeast strains and bump up the sugar concentration. I also may try using a more commercial yeast nutrient, more conventionally used and readily accessible. The purpose is to get the longest most sustained CO2 production for minimal labor to maximize automation of the system. Once a suitable yeast strain and sugar/nutrient/water ratio is obtained I will most likely large scale the sugar water production in a sterile container that I can use to fill 2 liter fermenters (leftover soda bottles) as needed. This can all of course be modified to make your desired wine/beer, but at the expense of more frequent culture changes to supply consistent CO2.

Chameleon · Feb 13, 2013

kuyatwo said:
what happens if co2 builds up too fast and pressure is not released fast enough wont the container explode. i can fill a 20lb bottle of co2 for around $30 for amount of time to keep a good diy c02 i think time over cost i think you can find other ways to save some money.

This experiment is more for fun than for saving money. (however if you are fermenting anyway to make beer or wine there really is no associated cost unless your CO2 demand exceeds your need to ferment) But as mentioned excess CO2 could hopefully bleed off the waste air line. By adjusting the size of the fermenter you can account for the rate of the CO2 production. Its a valid concern because if CO2 is added too quickly to the reactor chamber it will not dissolve and decrease pH but will end up as air buildup. When I get that far along I will have to play with sizes of fermenters to meet a good bubble production rate. I believe this can be controlled relatively well by adjusting culture/fermenter size. From my experience small culture do no make CO2 at a ridiculous rate. We will see though I am still in the testing of the various components stage.