Crossocheilus
Member
I'll have a go.Where's the science people at when you need them.
Sucrose is a disaccharide of glucose and fructose, which is broken down and converted to 2 glucose, fermentation of which produces 4 CO2 and 4 ethanol. That ratio is in moles not mass, so is converted by multiplying by the molar masses, giving (I think)
1kg sugar : 0.51kg CO2 : 0.54kg ethanol
Assuming 14% by mass ethanol kills the yeast, then 1kg sugar would need ~4L minimum to ferment all the sugar before killing the yeast.
That's the theory, not sure how much it helps as in reality it won't be 100% efficient and may not be an ideal ratio for long term (2+weeks), stable CO2 etc.