I'd like to point out as well with this grow I have been making wine using 5 gal buckets and with 2 going and 3 1 gal containers and my old 2L co2 canaster. I would say a fair amount of Co2 has been releasing and it seems to be helping. I have the centrifuge exhaust turn off for 30 minutes every hour, only during lights on period, so Co2 can accumulate a bit more. I use Wine yeast made for up to 18% not regular bread yeast. I then add concentrate juices & add sugar in slowly over the first fermentation phase, then later add an airlock. Can take up to a month to finnish or more.
I guess this is turning into a journal sort of, I opened an account up here back In Dec 2006, posted for a bit then disappeared lol was quite the newbie back then, well it's been 10 years since then and its been quite the learning experience and am still learning new stuff all the time.