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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Stabilizing / freezing juice?
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Old 11-23-2010, 03:25 AM   #1
joer189
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Default Stabilizing / freezing juice?

New to cider, longtime beer brewer,

Has anyone ever frozen fresh squeezed non pasturized/additive cider to ferment later? OR What about adding potassium metabisulfite to stabilize, then keep in fridge a few weeks until my fermenters free up?

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Old 11-23-2010, 04:21 PM   #2
steelebrew
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I've never frozen my juice for my ciders before I just use metabisulfite. If you seal the container after adding the metabisulfite you shouldn't have a problem. But I might add more sulfite before using in case something got into the container while in the fridge.

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Old 11-23-2010, 06:06 PM   #3
ryane
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I would splurge 10$ and get a bucket

campden kills bacteria but only knocks down yeast, it will wake back up and start fermenting again, couple that with "a few weeks" and itll probably be fermenting already

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Old 11-24-2010, 12:05 PM   #4
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I was figuring shocked yeast, at fridge temps, re-fermentation would be unlikely... but agreed pony up for another fermentor.

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Old 11-24-2010, 03:04 PM   #5
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I was thinking along the lines of how expensive fresh pressed cider usually is, so picking up a bucket to make sure its not ruined is a pretty low cost thing to do

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