CodyA
Well-Known Member
So I know the idea behind freezing fruits and such to make them softer, being that the ice crystals that form in the water actually spear through the cell walls allowing cytoplasm to run out freely. I also understand how frostbite works, where ice crystals form in the cells, breaking through their membranes, and killing them.
So my question is, does the same rule apply to yeast cells? I remember trying to keep a yeast strain for an extended period of time and thinking that freezing leese was the best way to do it. Then 2 months later, this yeast never recovered when I tried to make a starter out of it. A guy at my LHBS said it was because of the same rule that ice kills cells. I'm interested in maybe using freezing instead of pasteurization or sorbate for stabilizing a cider.
So my question is, does the same rule apply to yeast cells? I remember trying to keep a yeast strain for an extended period of time and thinking that freezing leese was the best way to do it. Then 2 months later, this yeast never recovered when I tried to make a starter out of it. A guy at my LHBS said it was because of the same rule that ice kills cells. I'm interested in maybe using freezing instead of pasteurization or sorbate for stabilizing a cider.