I made 5 gallons of hard cider this fall with a bunch of orchard apples fermented with the natural apple yeasts. Also, this is my 1st fermentation... I added cinnamon, nutmeg, pumpkin pie spices and a lot of brown and white sugar. I have it in a 5 gallon jug with air lock and I am ready to put it into smaller containers.
I know I can freeze it, but what are my other options?
Can I can it like I would tomato juice or will it continue to ferment and break the jar?
Also, I froze, or attempted to freeze some. It has been in the freezer two days now and it is like a slushy. I have read that in a typical freezer anything under 64 proof freezes solid.
Is it possible that I have 64+ proof hard cider?...?... just doesn't seem possible without distillation.
One more... What kind of hydrometer should I get to test the proof?