Originally Posted by cider_erp
I think that freezing perhaps doesn't kill yeast dead, but that cold temperatures cause it to fall dormant. The commercial yeasts (as in beer) don't wake up again (unless prodded), but natural yeasts found in cider are very vigorous - unpasteurized cider will spontaneously ferment in the fridge all the way down to freezing. I have a mess in my crisper attesting to this (PET cider jug ruptured at the seam after 2 months at 36*F)
Dormant is a very good way of putting it.
I'm starting to come around to the idea that cider could be cold crashed if made with ale yeasts, but I haven't tried it, nor have I heard anything from the Cider Workshop on the topic. When
they add yeast instead of going natural ferment, they use wine yeasts, which I also think do not cold crashing which is why they never mention it, even in one of the member's books. They only talk about chemicals or pasturizing for sweet cider, and suggest you learn to like it dry because it is waaay easier to make it dry.