Does freezing kill yeast? (Concerning self-made concentrate)

[Sol_Om_On]

I recently coldcrashed my first batch of cider and racked it to secondary. There is still a lot of carbon dioxide action in it afterwords though so in case I haven't stopped fermentation I plan to backsweeten with self-made concentrate. I understand that some do this by taking orchard or self-made apple juice, freezing it, and then letting it thaw to desired sweetness. Will freezing this way kill the wild yeast in the apples or is pasteurization the only way? Thanks!

 

[max384]

I know that some yeast slants are purposely frozen and then made into starters later. I also know that sub-freezing winters don't kill off all of the wild yeast.

I wouldn't use freezing as a viable alternative to pasteurization. This being said, maybe others have had success with this method, but I wouldn't roll the dice on it.

 

[ColoHox]

Freezing will not kill the yeast.

Pasteurization is one method. You can also use sulfite/sorbate. There a bunch of threads about this, so do a search. Here is one.