Probably racking off my cider this weekend, fermented for about 2 weeks by saturday, slowed down to almost nothing by now, starting to clarify. I'd like to make a store of yeast for the future. I intend to cryopreserve with 10% food grade glycerol (if i can find it) in sterile 15ml conical tubes. My question is, what steps should i take before i freeze it down, should i mix the sediment at the bottom in the dregs and use that? or feed it a bit and get it going again?