//no, not at all.. You can totally know how much is given off over the entire fermentation if you ferment to completion, and know how much sugar you used.. What we can't know beyond visual signs is how much happens early compared to late in the cycle.. But if you had 8 batches going, stagger started over 5 days, then that would generally stay pretty consistentyea literally you think its that much but its hard to read what it truly produces. Doing the math on how much co2 is released with this method is just hearsay