This is the best article I have read about the subject... I combined this guys sterilization process and Purrbox's recipe and I can not say enough about how well it has worked out for me as far as c02 production.
Also, while the following quote is from a bread making article, I feel it helps to know this little factoid about yeast and sugar:
If too much sugar is added, it slows yeast fermentation. Yeast competes with the sugar for the moisture in the recipe, with the sugar always succeeding taking it away from the yeast. This leaves the yeast cells without sufficient moisture to grow properly. The yeast action becomes sluggish and slow, and the dough doesn't rise as it should. Therefore, sweet breads are usually dense and not as large as sandwich breads. That's why dough rich in sugar (or other sweeteners), fruits or nuts often requires Vital Wheat Gluten.