At the moment, the CO2 that's produced is being used to force carbonate the drink at the same time, saving the extra step/expense of capturing the CO2 and either trying to reinject it (expensive) or discarding the CO2 from the fermentation and injecting CO2 from a tank (time consuming and expensive...it would need to be a very slow injection process of 5-7 days with the liquid at around 1-3 deg. C to ensure tiny bubble size).
And yes, by off-gassing the CO2, the drink's acidity (and by extension, shelf-life / risk of spoilage) would be significantly reduced. So, not ideal.
Also, wouldn't fermenting the drink in an oxygen-rich environment encourage the growth of other critters, which may then outcompete the yeast and increase the chances of spoiled batches?
On 04/08/18 07:55, Skyler Gordon wrote:
Have you considered just providing the yeast oxygen? The yeast only begin creating alcohol at the end of their life cycle in an attempt to survive the oxygen free environment they've created through oxidative respiration. If you provide them oxygen, they should continue to break down your food (sugar, wheat, rice, etc.) in their usual way.
This is going to change the acidity levels at the end, and probably your taste profile along with it - not to mention you're skipping 'fermenting' as a whole.
Does this answer your question?
-SG
--On Fri, Aug 3, 2018 at 5:50 PM Bryan Hugill <bryan.hugill@gmail.com> wrote:
Can you explain a bit more about what you mean?--
On Saturday, August 4, 2018 at 2:20:35 AM UTC+7, Nathan McCorkle wrote:hmm, I thought that was affected by respiration vs fermentation, so
presumably you could look into breaking fermentation or mutants
other's have made like this.
On Thu, Aug 2, 2018 at 11:09 PM Bryan Hugill <bryan....@gmail.com> wrote:
>
> Hi there everyone - has anyone over here playing or be willing to play with the idea of hacking the biological pathway in yeast (Saccharomyces cerevisiae) to produce high CO2 and low ethanol? If yes, I'd very much like to talk to you. Cheers! Bryan
>
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