freezing yeast starter?

I have a organic apple peel in a 1/2 gallon jug of juice right now, and plan to add this to 5 gallons of juice once the yeast gets real active. My question is, if this cider turns out good i will want to re use the residual yeast. Do i have to pour fresh juice onto the yeast cake right away, or can i add just a little juice, and then freeze this for a later time? Will freezing kill the yeast or just make it dormant?

My suggestion is to read the thread on washing yeast. It is a sticky in the fermenation and yeast heading. That will give you all the information you need. I have washed many yeasts over the years. They seem to keep for a pretty long time. Freezing them is not a good idea, unless you do it the proper way.