this is great.
couple of tweaks you might like,
1) foam the gels, with pinch sod bicarb, (increase surf area)
2) to make a skin that don't leak yeast, dip in a weak food grade chitosan solution, (dissolve in citric or lactic acid, pH 4). This will make a complex coz alginate -ve and chitosan is +ve
Amazingly good already though, excellent for controlling bottle carb sediment. When I used to make home brew as a kid they had a yeast in the kits that sedimented as a jelly layer on bottom.Same idea but this beats it hands down.