Sealed container - wouldn't it explode, or push CO2 back into the mixture?

[hucker]

I see some people use sealed containers - wouldn't they explode, or push CO2 back into the mixture and annoy the yeast?

 

[AnimatedGIF]

I see some people use sealed containers - wouldn't they explode, or push CO2 back into the mixture and annoy the yeast?

When packaging beer (bottle, keg, etc), you want it to be sealed and you want CO2 in it! They'll only explode if they're not fit for containing carbonated beverages.

 

[hucker]

Ah ok, I wasn't aiming for CO2 in the final result. And I was wondering if the yeast would "suffocate" on CO2, like humans would. But then yeast isn't breathing O2 like us, so I guess it's different.

I also thought perhaps the CO2 produced by the yeast reaction would be way more than the amount that ends up in the beverage and you'd get colossal pressure.

 

[RichardM]

I assumed @hucker is talking about fermenting rather than packaging.
People do ferment "under pressure" in a sealed container, but it is usually fitted with a sounding valve to control the pressure and avoid explosions.

 

[hucker]

I assumed @hucker is talking about fermenting rather than packaging.
People do ferment "under pressure" in a sealed container, but it is usually fitted with a sounding valve to control the pressure and avoid explosions.

So as I suspected, you keep some of the CO2 in to go into the drink, and let some out?

Mine is closed but not airtight, it will expel CO2 at the edges of the lid at the slightest pressure. I'm not creating a carbonated drink.

Yes I was talking about fermenting, hence I spoke about yeast. I didn't notice the other responder wrote "packaging".

 

[AnimatedGIF]

Yeah, it wasn't clear from the original post at what stage you were talking about. Yeast still required for packaging if bottling or conditioning in keg/barrel etc

 

[hucker]

Ah ok, never heard of yeast in the final product. I just make ethanol with turboyeast and add the flavour later.