HOW TO COLLECT YEAST TO USE AGAIN
Summary
TLDRIn this instructional video, Jorge demonstrates the process of yeast collection and reuse from corn fermentation. He explains how to siphon off the fermented liquid, clarify it using Turbo Clear, and then cold crash it to separate the yeast. The technique, borrowed from beer brewing, involves diluting the yeast mixture, refrigerating it to encourage sedimentation, and carefully siphoning off the clarified liquid. Jorge emphasizes the benefits of reusing a specific yeast strain for consistent results in distilling and provides tips for maintaining equipment cleanliness throughout the process.
Takeaways
- 🎥 The video is a follow-up on corn fermentation and focuses on yeast collection and reuse.
- 📝 Jorge, the host, explains the process of siphoning fermented corn into water jugs to separate the liquid from the yeast and other solids.
- 🍺 The terms 'trub' (for beer makers), 'lees' (for wine makers), and 'junk' (for moonshiners) are used to describe the settled yeast and other solids at the bottom of the fermentation container.
- 🚰 Jorge uses 'turbo clear' to help clarify the liquid and demonstrates how to siphon off the clear liquid, leaving the sediment behind.
- 🧊 The technique of 'cold crashing' is introduced, which is borrowed from beer brewing to clarify beverages by lowering the temperature, causing impurities to solidify and settle.
- 🌡 Jorge discusses the freezing points of different alcohol by volume (ABV) percentages and notes that high ABV solutions are harder to freeze.
- 🍾 The purpose of collecting yeast is to reuse a specific strain that produces desirable results in fermentation.
- 🔁 Jorge demonstrates the process of washing and separating the yeast through multiple cycles of dilution, shaking, and refrigeration.
- 🧪 The script includes practical tips, such as cutting the siphon hose at an angle to improve siphoning efficiency and cleaning equipment as you go to maintain hygiene.
- 📈 The video shows the progression of yeast separation over time, with visual evidence of the yeast settling and the liquid clarifying.
- 🍾 In conclusion, Jorge outlines how to store the collected yeast in a refrigerator with distilled water until ready for use in a future fermentation process.
Q & A
What is the main topic of the video?
-The main topic of the video is the process of fermenting corn and collecting yeast for reuse, as demonstrated by Jorge.
Why is the viewer encouraged to subscribe and click the bell?
-The viewer is encouraged to subscribe and click the bell to receive notifications every time a new video is posted.
What is the significance of the two buckets Jorge mentions?
-The two buckets represent two different types of corn fermentation: popcorn and regular corn, both of which are being used to demonstrate the yeast collection process.
What does ABV stand for and what is its relevance in this context?
-ABV stands for Alcohol By Volume, which is a measure of the alcohol content in the corn fermentation process.
What is the term used to describe the settled yeast and other solids at the bottom of the fermentation bucket?
-The term used is 'junk on the bottom,' which can also be referred to as 'trub' in beer making or 'lees' in wine making.
What product does Jorge use to help clear the fermentation liquid?
-Jorge uses a product called 'turbo clear' to help clear the fermentation liquid.
What technique does Jorge introduce for clarifying the yeast?
-Jorge introduces the technique of 'cold crashing,' borrowed from the beer brewing industry, to clarify the yeast.
Why is the freezing point of the alcohol solution relevant in the yeast collection process?
-The freezing point is relevant because it helps determine whether the yeast can be separated by freezing out the water content, leaving behind the yeast.
What is the purpose of diluting the yeast with distilled water during the cold crashing process?
-Diluting with distilled water provides a medium for the yeast to separate from the solids and other byproducts, facilitating the collection of clean yeast.
How does Jorge ensure the collected yeast remains dormant and does not continue fermenting?
-Jorge ensures the yeast remains dormant by cold crashing the mixture in the refrigerator, which slows down yeast activity and prevents further fermentation.
What is the final step in storing the collected yeast after the cold crashing process?
-The final step is to add clean distilled water to the collected yeast, shake it, and store it in the refrigerator until ready for use in the next fermentation run.
Outlines
🍻 Introduction to Corn Fermentation and Yeast Collection
In this introductory segment, Jorge welcomes viewers back to his channel and encourages them to subscribe and enable notifications for new content. He outlines the day's agenda, which includes a follow-up on corn fermentation and a demonstration of yeast collection and cleaning. Jorge explains that the corn fermentation process has reached a specific gravity of 1.000, indicating completion, and that the alcohol by volume (ABV) is approximately 12.5-13%. He plans to transfer the fermented corn into water jugs, leaving behind the yeast and other solids, referred to as 'junk' in distilling. Jorge also mentions the use of 'turbo clear' to help with the clarification process.
🧊 Cold Crashing Technique and Yeast Separation
Jorge introduces the concept of 'cold crashing,' a technique borrowed from beer brewing to clarify beverages by lowering the temperature, causing water-soluble substances to solidify and settle. He explains the science behind the freezing points of different ABV solutions and how it affects the process. Jorge demonstrates the dilution of the fermented corn with distilled water to facilitate yeast separation. He emphasizes the importance of allowing gravity to work in favor of separating the solids from the yeast and plans to refrigerate the mixture to initiate the cold crashing process.
⏱️ Progress Update on Yeast Collection and Clarification
In this update, Jorge shares the results of the cold crashing process after four hours, showing the separation of yeast and sediment in the jars. He discusses the use of 'turbo clear' in the clarification of the fermented liquid, noting the difference in clarity between the two types of corn used. Jorge also provides a practical tip on cleaning the siphon hose to maintain its efficiency and cleanliness. He concludes by stating the plan to continue the yeast separation process the next day.
🍿 Finalizing Yeast Collection and Storage
Jorge concludes the yeast collection process by demonstrating the final steps of siphoning off the distilled water, separating the clean yeast, and storing it for future use. He uses an ice cream scooper and a soup spoon to transfer the yeast into smaller jars, emphasizing the importance of cold temperatures in keeping the yeast dormant and preventing further fermentation. Jorge also shares a tip on cleaning the siphon hose effectively and plans to repeat the process to ensure a clear, clean yeast collection. He wraps up by showing the clarified liquid and the thick layer of sediment at the bottom, indicating a successful clarification.
Mindmap
Keywords
💡Fermentation
💡ABV (Alcohol by Volume)
💡Siphoning
💡Trub
💡Turbo Clear
💡Cold Crashing
💡Yeast Strain
💡Clarification
💡Refrigeration
💡Siphon Hose
💡Distillation
Highlights
Introduction to the video with a reminder to subscribe and enable notifications.
Follow-up on corn fermentation with an additional step of yeast collection for reuse.
Demonstration of transferring fermented corn to water jugs to separate the liquid from the yeast and solids.
Explanation of the terms 'trub', 'lees', and 'junk' as byproducts of fermentation.
Use of 'turbo clear' to help clarify the fermented liquid.
Tips on siphoning techniques to avoid disturbing the settled yeast and solids.
Introduction of 'cold crashing' technique borrowed from beer brewing to clarify the liquid.
Explanation of how cold temperatures affect yeast and the benefits for yeast separation.
Process of diluting the yeast mixture with distilled water to facilitate separation.
Instructions on how to siphon off the water and collect the yeast without disturbing the sediment.
Demonstration of the yeast separation after cold crashing in the refrigerator.
Use of household items like an ice cream scooper for yeast collection.
Importance of cleaning equipment as you go to maintain hygiene and efficiency.
Final steps of yeast collection, storing it in the refrigerator, and its potential for reuse.
Results of the clarification process and the thickness of the yeast layer collected.
Conclusion summarizing the yeast collection and storage process for future use.
Transcripts
[Music]
welcome back I'm Jorge again as always
we're so glad to have you here so don't
forget to comment subscribe and if the
Bell shows up and you want a
notification about every time we post a
video just click the bell it'll ask for
your email address and you'll get a
notice every time we post a new video
today we're gonna do the one we promised
it's like a follow-up but also there's
an additional step we're gonna add to it
but it's the follow-up of our corn
fermentation and Bobby Claiborne out
there in Tennessee who's been on the
phone with me and back and forth really
wanted to see us collect some yeast you
know clean it and so we can reuse it yes
so we're gonna do that but I'm going to
show you how to do that it's a real
simple process it's a little laborious
takes a little while but it is very very
possible so I've got my two buckets
remember the popcorn and the regular
corn they both started out at 1.09 for
they are both now down at 1.000 so I
have what is calculated out to be what
twelve and a half maybe thirteen percent
ABV and each one of these okay so that's
what we've got for our alcohol by volume
makes no difference right now but we
just need to know that what I'm gonna do
is I'm going to transfer this into two
of my I got water jugs sitting here that
I've already cleaned sanitized turned
upside down just let them sit there for
a while I'm gonna transfer it into there
and that's gonna leave us with the gunk
on the bottom now if you're a beer maker
it's trub if you're a wine maker it's
leas if you're a moonshiner it's junk on
the bottom so it can be any of those
terms but all of that yeast and
everything is settled out I've still got
some solids and some other stuff I need
to settle out and I'm gonna use turbo
clear I'll show you you I I'll show you
how I use that works extremely well so
without further ado let's get down to
business and I'm gonna just use a
regular siphon hose I'm gonna siphon
from here into the you know that's a
simple product I'll be back as soon as I
get that done
oh by the way I'm not gonna use vacuum
distillation or a vacuum transfer right
now I'm not trying to do gas I'm not at
this point I'm just trying to get it out
so I'll be back with you shortly
now we've got it transferred and I
didn't spill a drop
I'm amazed I want to give you a couple
real quick tips you know no siphon hose
is ever going to stay straight you see
what I did to the end of that I cut it
off on an angle cut it off on the angle
as where it bends in so cut it off and
what that does is that when it gets
inside that bucket it'll stick inside
that bucket and it'll siphon from the
top instead of trying to suck things up
from the bottom see just it's just a
simple adaptation to a hose and what you
do is you'll hold the hose out here you
know that's about that deep and then
that way you hold your finger here when
you put it in you know you're right
there almost at the bottom and yours
actually siphoning from top down into
the hose and then out got it good now
I'm going to show you what I've got left
here we've got a lot to work with so
when I come back I'll have these two up
here I'll have these two down here and
then we'll get started I'm gonna
introduce you to a new technique that I
haven't shared with you yet
um and it's all about cold crashing and
it's a technique borrowed from our beer
brewing industry mmm I know I've got you
teased into it right now so stand by
we're set popcorn on this side and again
the regular corn on this side now you
notice there is a there is a visual
difference between these two although
they're both equal this one's a little
bit darker and this one's a little milky
er so we're gonna find out what the
result of that is it at the very end on
another video now I wanted to show you
what I've got here and let me get set
there now you'll see this this nastiness
on this side this is the popcorn this is
the regular corn and it's just a like a
slop in the bottom I got some of my
fingers there there and you'll notice on
this one I had a really good Crowson
where it fermented and you're bubbled
all the way up this one was a little bit
cleaner and it dropped so we're gonna
see if that makes a difference as well
all right here's what I did now I've
already cleaned my buckets to set them
aside you know
my stars' and put it on miss and I give
both buckets oh just a couple of squirts
is a mist and just let it sit there that
ensures that while they're in storage
and not being used nothing will grow
alone you know always all I gotta do now
is rinse them out clean them and start
to use them again so what you'll need
here is just a couple of containers and
I've got some mason jars that I'm using
now we're going to do what we call cult
crash let me explain that real briefly
because what cold crashing is and it's
used a lot of times in our beer brewing
industry and it's used to clarify beer
in a quicker manner and what that means
is is that is see if you can take a beer
that is already fermented and you're
ready to clear it or even a wine a wine
works extremely well and if you lower
the temperature drastically what happens
is is anything that is water soluble
that is a fatty or of a protein will
start to solidify and it starts to drop
to the bottom and that's called cold
crashing now and it happens rather
rather quickly it can happen overnight
and so we've adapted that into our
distilling practice for for collecting
yeast it okay before you decide to put
it in a freezer I know somebody's gonna
stay a while to just freeze it well what
you could all right
of course that's that's how the your
original apple pie or apple jack was
made that you know big old barrel and it
would freeze and then there was just
nothing but alcohol left in the center
cuz everything on the outside froze and
then they tasted they're like whoa good
that's the very beginning the roots of
that um a 20% alcohol by volume which is
a little higher than you know we've got
12 12 and 1/2 it that alcohol level in
water your freezing point for for that
solution is like 15 degrees of
Fahrenheit or negative 9 degrees Celsius
if it was a 40% ABV it would be negative
10 degrees Fahrenheit or negative 23
degrees Celsius and of course it 80 look
if we're talking 160 proof 80
cent it's gonna be hard to freeze that
stuff because you got to go down the
negative 75 Fahrenheit or the negative
59 Celsius all right
so don't worry about it if you've got a
really high alcohol by volume there you
put it in a freezer it's not gonna
freeze I mean that's why our antifreeze
he's got a lot of it glycol and ethanol
in it all right we've got these here so
what we'll do is we'll add some
distilled water once we had this
distilled water now you'll see this is
really mucky so this is going to take
probably several generations in order to
get it to clarify because what we wanted
to do we want to separate out and we'll
ship which should separate out should be
our clean ye so what I'm doing you
notice here we're just diluting like
like crazy to give it a medium in which
to separate now why don't I use a turbo
clear on this well because I don't want
all it see if you use a turbo clear
everything just settles out together
I want gravity to work in our favor and
I want to separate those solids that I
know are gonna do something yeast
because they're gonna fall all the way
down to the bottom you follow me it's
really a simple process after that we've
got it in there give it a good shake and
then I will put this into the
refrigerator and we'll be back several
hours or maybe even another day and
Bobby after about three or four these
runs like this we should have some clear
clean yeast saved to use over and over
again now why would you do this there's
really two good reasons uh one good
reason is if you find a yeast strain
that you've developed that you've worked
in a mash and it really really turns out
good and you know you could point your
fingers at the development of that yeast
colony and you go may enough I wish I
could do that again well collect that
yeast save it and do it again all right
I mean if you it if push comes to shove
and it's just really really hard to get
to wherever you got to go to
get some yeast this also works well in
your favor but for most of us and me in
particular is I just talk about myself I
just used fresh yeast almost all the
time it only because first I haven't
really found that specific strain I
wanted and to its it's relatively
inexpensive now if I was to save this
because of it being a specific strain I
probably wouldn't use these because
remember we only used about five pounds
of the corn and 19 liters here and we
had to put a bunch of sugar in it so I'm
really not getting anything specific or
special this is just for a demonstration
but here later on we're going to get
together and we're gonna do an all grain
where we have to add absolutely no sugar
we're going to develop our own recipe
we're going to put it together we're
going to firm in it we're going to
clarify then we're going to move on now
it's time as promised before we go any
further I'll there we go my turbo clear
I got packet a and packet B so in my
jugs here I'm just going to squirt it in
packet a the whole packet wait for an
hour and then squirt it in package B and
then by tomorrow afternoon or so this
should be just about clear so stick with
us and we'll give you the update as it
comes well we're still here out of the
man cave and I've got a quick update for
you it's been four hours
Bobby it's been four hours so I'm we're
getting ready to take our first look at
cold crashing and trying to separate
that yeast so that we can collect it and
reuse it all right now in the meantime
you know I put I use by turbo clear in
these two and I know you can see it from
there but if you look here you'll see
there's my sediment level on the bottom
of this when it's starting to clear up
really good it's only been four hours
and you can see there's a larger
sediment base in this one and it's still
a little cloudy so that's gonna take
probably a good 24 hours but this one
might clear up before tomorrow morning
oh let's
let's get to what I was talking about
now cold crashing remember we borrowed
the term and we borrowed the the the
process from our beer brewers so you
know one of your questions made me
george'll why don't you just go crash
the whole thing can you do that why
certainly but now you're gonna need a B
a F a big freezer and a controller in
that a PID controller would work or an
analog controller or some sort to
maintain the right temperature because
you don't want to put you well you could
put it in freezing if you got it at
least at 20% alcohol by volume but yeah
you could put this whole thing in there
and but that C that becomes almost not
economical in a way when you can use key
assault and shido-san which is in the
turbo clear and and clear it out anyway
but or you could if you've got a freezer
sitting by or you got one of them huge
walking refrigerators
by all means cold crash your mash that
rhymes let's pull it out and look at our
yeast well there it is folks that's four
hours in the refrigerator cold crash and
you can see that it has had a definite
effect uh matter of fact and I'm gonna
bring it close to show it to you but
there's our sediment level there's a
sediment level there's a sediment level
in a sediment level and they're
different only because they were there
are different volumes in these jars to
start with when he came to the slurry
they came out the bottom of the bucket
so don't let that don't let that confuse
you it has nothing to do with what we're
doing it just happens to be how much
came out of the bucket um I'm gonna show
you this on a close-up oh you got to be
careful not to disturb her too much
because you don't want to resuspend all
this stuff that you've already separated
and let's take this larger jar and I'll
try to move slowly with this so that you
can see this now if you look here you
can see the light color here this is
yeast this is the yeast that is settled
out now look way down at the bottom and
you'll see there's there's you should be
able to see that I don't want to tilt it
too much see that darker layer in there
okay now that's all the byproducts and
all the things that you're not going to
want let me see if there's a better view
of that on this one it is if you look
straight up underneath it but there you
got a good view there you see that that
dark that that is the that's there's a
dark sediment in the bottom here it's
darker than this and the same thing goes
for these I hopefully didn't mix it up
too bad and so what now what we're going
to do is I'm going to carefully take a
small hose and I'm going to siphon off
this water all the way down to here and
then especially in this one because this
one's really profound as well as this
one is and then we're going to scoop
this out and leave that dark stuff
behind we're going to put that into
another jar then we're going to add some
more distilled water we're gonna shake
it up we're gonna put it back in the
refrigerator then we'll come back here
tomorrow
and go through this process again there
and then hold your fingers so that you
don't get all the way there and then oh
that tastes good there see now that
one's pretty good so now we're suck all
that out siphon it out and when it gets
down to that bottom down there we're
gonna be really really careful I don't
want to really disturb much of that
yeast it wouldn't matter cuz there's
plenty there okay now we're ready to
separate I've got two items here look
you can use a whole bunch of different
things the best I could find right off
hand was up an ice cream scooper and a
big soup spoon so I'm gonna use both of
those to try to accomplish it I just
sprayed it with stars' and oh you know
and another reason why we put it in a
refrigerator wise we're cold crashing
what does that do to our yeast you know
it they go dormant so if there is if
there are any fermentable sugars in
there you don't have any refirm
intention taking place you get your
yeast is just sitting
there so that's another reason why the
cool temperatures are to your advantage
so let's get some of this out of here
okay now we're back to step one again
I'm gonna add some more distilled water
then we're gonna and you'll see what I
ended up with when it came to jars I'm
downsizing the jars so it makes it's a
source a little bit easier for me to
mess with and really these I think I got
these jars just maybe just a little bit
too full but you can see the volume that
I started with as opposed to the volume
that I have now is different so well
remember what we didn't collect is we
didn't click anything it was all way way
on the bottom because that was the solid
particulates and the excrement things
like that that that yeast produced as
well so now it's just nothing more than
putting the lids on them shake them and
stick them back in the refrigerator this
is the popcorn and this is the regular
corn and we'll probably end up with
about the same amount who knows of yeast
there we go and I'm just pop the lid on
shake them and then put them back in hey
one last tip for you before I put these
in a refrigerator and that is cleaning
out the hose and I've learned that this
is a hard lesson to learn is about your
clean as you go so you know as I finish
you know I clean put my jars back there
just just clean as you go it makes it so
much easier especially if you're using a
hose for siphoning and like I did with
the large hose that I used to cyclin
from the bucket down into the bog
bottles or into these jugs run water
through them real quick then you walk
outside you grab one end you let the
other end go and remember one use again
you did the helicopter thing you know
you just roll it a whole bunch of times
does two things one it'll cause a minor
vacuum in here so it'll suck off the
water and old by the way centripetal
force forces the water out that way
anyway see cuz you have a difference
Airport don't worry about that it's just
basically yes centripetal force will
cause all in order to come out of the
inside of your hose and
make it last a whole lot longer and stay
a whole lot cleaner that's enough for me
tonight I'll see you tomorrow morning
and we'll go through this again all
right day two and I came out here late
last night I did this one more time ice
I just I get in the role in the mood and
I just keep on rolling with it so let me
show you what I've got now this is the
corn this is the popcorn and you'll see
just I see how white that is that's
clean yeast so what we'll do yeah so
what we'll do now is that I use the same
process I'm going to siphon off that
distilled water off of that I'm gonna
make sure I get two separate there's
nothing left in the bottom I don't have
to do anything else I want to get all of
that water off and then I'm gonna
introduce some more distilled water and
all of those containers because I've
still got the other ones in the
refrigerator and then I'm gonna give it
a good shake and let it settle one more
time and that time when it settles I'll
put clean distilled water in it and I'll
just store it in the refrigerator it
when I'm ready for my next run I could
just as easily reach in and pull that
out and use that as a yeast starter see
simple here's the results of my
clarification this one has gotten real
clear and I can still see that thick
sediment in the bottom this one has
definitely cleared out and I've got a
really thick one of us about an inch and
a half of set them in here so I need to
rack these off transfer them into
something else get them cleaned up and
I'll store them away now remember I just
put the cap on here and as long as you
leave it sealed it's a natural
preservative it cannot turn to vinegar
and there you have it
Bobby Clayburn at a Tennessee that's how
we separate collect and store yeast
happy distilling
Weitere ähnliche Videos ansehen
Beer Making Process (step by step)/ Brewing Process/ Beer Manufacturing/ Alcoholic Beverage/
How to Make a Mead in 8 Minutes (Home Made Mead Tutorial)
Investigating Anaerobic Respiration in Yeast
BIGA E FERMENTAZIONE - TUTTO QUELLO CHE NON VI HANNO MAI DETTO 😉 (Parte 1/2)
How Beer is Made
Food Production - Biotechnology - Bread - GCSE Biology (9-1)
5.0 / 5 (0 votes)