Yeast recovered after the fermentation of sugars can be reused again to ferment another batch. Based on the quantity of yeast used during fermentation, the amounts that can be recovered from these industries can be enormous. This experiment sought to prove that yeast derived after fermentation of sucrose still have good yeast count and viability of the quantities are just enough for pitching. The settled yeast from the beer well was collected and prepared in propagation vessels, where urea, zinc sulfate, magnesium sulfate, vitamins, ecozyme and food grade phosphoric acid were added. These were the nutrients needed for the growth and multiplication of yeast cells. The recovered yeast from the two fermenters Fv4 and Fv5 has an initial yeast count of 2x10⁸ cell/mL and 2.9x10⁸ cell/mL respectively. Initial viabilities for both samples were at 100%. Experiments are focused on the fermentation of the recovered yeast, which gave an average of 8% v/v ethanol. Therefore, harvesting yeast has a potential to be reused again in fermentation processes thereby reducing costs on procuring fresh yeast for each batch.