Reclaiming carbon dioxide from fermenting beer would be an easy process, but how would the gas be compressed and put in a CO2 bottle? At first, compressing CO2 seems like it would be expensive/cost prohibitive (for me)...
How do the big gas companies get CO2? Do they pull it out of the atmosphere?
I believe sodiun bicarbonate (baking soda) added to a weak acid (vinegar) all the c02 they need.
Last time we took our sailboat thru Nassau we visited the Bacardi Rum factory. The guide told us they sold the carbon dioxide off the fermenter.
As far as a batch of homebrew.....how would you do it. How much pressure can the yeast work in?
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