Use as much sugar as your volume of water can dissolve. So hot water is a must. Shake the sugar solution until all sugar has dissolved and add in CaCO3 or NaCO3 (1 tsp).

Remember to fill the water up to 90%, not 3/4. Less air on top means higher pressure since air is more compressable than liquid. If you worry the mixture will get into tank, use a bubble counter. If you don't want tank water siphoning into the bottle, use a check valve.

Cool the hot mixture until it's comfortable enough to hold with hands. If you can stand it, yeast can. Using hot solution accelerates the chemical reactions and you get bubbling faster (less than 2 hours). Use 1 tps of yeast, shake well to let the yeast work well into a nice suspension.

Since you provided a very saturated sugar solution for the yeast, it'll last longer. Then adjust the amount of yeast to control speed of bubbling. Of course, more bubbles = don't last as long