HOW TO COLLECT YEAST TO USE AGAIN

[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

Channel: Barley and Hops Brewing

Views: 105,723

Keywords: neutral spirit, sugar wash, barlerandhops, hops, home, Sugar (Ingredient), sugar mash, distilling, barley, corn sugar vs cane sugar, corn sugar mash recipe, making a wash for distilling, running a still for the first time, first distillation, using yeast, mooshine, whiskey, making rum, making vodka, bourbon, baby step bourbon, making bourbon at home

Id: yhrksyMT2TQ

Length: 20min 0sec (1200 seconds)

Published: Fri Jun 28 2019