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?
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.