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	Hagen CO2 Natural System - ?Stabilizer?
fallenlordz Hobbyist Posts: 69 Registered: 22-Mar-2003	I just bought the Plant-Gro CO2 Natural System. Does anyone know the what they use for the Stabilizer? I know the Activator is yeast, but anyone know what the Stabilizer ingredients are?
Posted 26-Jan-2006 11:43
ACIDRAIN Moderator Posts: 3162 Kudos: 1381 Votes: 416 Registered: 14-Jan-2002	In normal situations without the stabilizer, the CO2 will take off very quickly and you will not be able to control the bubbles. The stabilizer is what controls the speed of which the yeast produces the CO2. And thus controls the number of bubbles, keeping them at a continuous speed. _____________________________________________________________ There is always a bigger fish...
Posted 26-Jan-2006 11:43
fallenlordz Hobbyist Posts: 69 Registered: 22-Mar-2003	Thanks for the info, but I was wondering what the ingredients hagen uses for the Stabilizer. I dont want to waste money buying hagen packets. If I can buy the Stabilizer ingredients in bulk.]
Posted 26-Jan-2006 11:43
whetu Mega Fish Posts: 900 Votes: 63 Registered: 31-Jan-2003	A little birdy told me it was baking soda (sodium bicarbonate). But my little birdies have been known to be wrong before, so someone will need to confirm that! :%)
Posted 26-Jan-2006 11:43
AndyCLS Fish Addict Posts: 590 Kudos: 1584 Votes: 107 Registered: 13-Mar-2003	Whetu is right. The stabilizer is plain ol' baking soda.
Posted 26-Jan-2006 11:43
fallenlordz Hobbyist Posts: 69 Registered: 22-Mar-2003	Thanks alot
Posted 26-Jan-2006 11:43
ACIDRAIN Moderator Posts: 3162 Kudos: 1381 Votes: 416 Registered: 14-Jan-2002	Curious, as to where you got your info? Just wondering how it works as well, I mean how the baking soda works to slow the rate of the yeast and keep it at a steady speed. _____________________________________________________________ There is always a bigger fish...
Posted 26-Jan-2006 11:43
AndyCLS Fish Addict Posts: 590 Kudos: 1584 Votes: 107 Registered: 13-Mar-2003	It's the general consensus on the web that Hagen's secret stabilizer is nothing more than baking soda... or possibly baking soda and something else that buffers the mixture and prevents it from becoming too acidic and killing the yeast (one popular theory...the yeast dying part). Whether it's the truth, I couldn't tell you 100%. All I know is that baking soda works. Baking soda has also been frequently recommended in DIY CO2 mixtures because, not only does it seem to make the mixture last longer, but it results in a slower and more "stable" CO2 output from the bottle. Last edited by AndyCLS at 14-Dec-2004 12:56
Posted 26-Jan-2006 11:43


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