I have DIY sugar & yeast and pressurized CO2. The problem with a sugar + yeast CO2 system is it's hard to control the CO2 flow rate and you have to experiment with amount of sugar and amount of yeast and its quality. The system is affected by its surrounding temperature.
In term of commercial vs DIY, there is not much difference except that commercial CO2 tends to start (producing CO2) quicker and more stable (better control of flow) due to additional control substance (baking soda).
Commercial refills are damn expensive (Nutrafin refill sells around $7 at C328, while Dennerle sells around $20) compared to simple DIY. How many kg of sugar + yeast can you buy with $7 and how many weeks can this sugar last? It's probably can carry you 3x longer than commercial.
You can maintain a CO2 flow rate using multiple bottles of DIY CO2. I won't elaborate here. If you need explanation, pm me.
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