Well, I don't understand all that you said, but I've been making sourdough bread from a starter that I keep in the refrigerator, and I know I've used it more than 8 times, and it's still working just fine. I do not seal it up, I either put it in a big clamp-seal jar with the clamp loose or in a mason jar with a napkin in place of the lid. So the air does circulate somewhat.
To be precise, you really can't "make" yeast -- it's a naturally occurring bacterium that's on just about any exposed surface. You can capture yeast, you can feed yeast, you can nourish and develop yeast. And from what I understand, this is what breadbakers and winemakers have been doing for centuries.
IF you are willing & obedient , you shall eat the good of the land: But if you refuse & rebel, You shall be devoured with the sword: for the mouth of the LORD hath spoken it. Isaiah 1:19, 20