Ok pretty simple science here. In a bottle/container with a lid place some dry ice. Seal it and attach a tube. Cut small holes/nicks in the tube for the co2's release. Drape around the plant and tada!

Remember, Dry ice is solid c02 and it sublimes directly into a gas and its xtremely cheap.

Only question is will the gas be to cold and harm the plant?

Give me some suggestions and ill try it out on some basil.

I wouldent use dry ice.....
I make wine. or beer...
But you can use just sugar water and yeast

this is strawberry wine.

Attached Images

wine 3..JPG (95.6 KB, 29 views)

Yeast may work, but i dont know for how long. Dry ice has a much slower rate of release. But how long do you really need the co2 to last?

I know that answeer I did the math.
dry ice will freeze your leafs hard ever drop a bannana in it
then shatter the bannana... as well thats a LOT of moisture.
need 0.66 cu. ft. of CO2 every four hours. If one pound of CO2 makes 8.7 cu. ft. of CO2 need 0.08 lbs. of sugar, every one pound of sugar only makes 1/2 lb. of CO2, so double the amount of sugar needed 0.08 X 2 = 0.16 lbs. of sugar every four hours.
there are six four-hour periods in a 24 hour day, so need is 0.16 x 6 or 0.96 lbs. of sugar a day.
roundoff to one pound of sugar a day,
so 42 lbs. of sugar in six weeks.
or break that down to apple wine 5 lbs of sugar {I use a little more makes a 5 gal batch} or 8-1/2 batches of wine total.
or a batch and 1/2 a week??? for a 6 week period.

you have to forgive me for I had figured it out for wine for thats what I make most.
but the numbers are correct
o thats the math for an 8'x6' with a 6' ceiling you would have to do the math to fit your spicific space

You'll find that the amount of CO2 is not very much in dry ice,and the yeast either.The yeast part get really nasty and is just a waste.Why not just spend the money and buy a CO2 bottle from a hydro store?Or just grow with out CO2 and use good ventalation instead.

Well the area is fairly small so i might try the yeast. Im trying to keep this cheap as its my first attempt and im going to start with some schwagg seeds to see what happens.

I guess i can figure out the math, what concentration of CO2 did you use? Can you explain the math behind the wine?

Use the Yeast/Sugar recipe... add jello will make it last 3-4 times as long

Refer to here for a reference.

-potlike

Well looks like a winner to me, thanks!

No Problem, what this method does is essentially trapping the sugar in the jello so the yeast takes longer to react with the sugar thereby releasing a much steadier pace of co2 instead of all at once then none... By having several bottles of these you can have plenty cheap STEADY CO2 "tanks" which will last you a couple months.


Enjoy

-potlike

hmmmm just add jello?