Freezing AJ

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accroul

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It's apple season here now (New Zealand) and prices are cheap, so I thought I'd get some, juice them and then freeze the juice until I'm ready for it. Would I be better to add the pectic enzyme before I freeze, or should I leave it until I am ready to make cider and the AJ has defrosted? I also though that I would add the Campden after defrosting. Am I on the right track?
 

giligson

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if you have the time you may as well do the pectinase addition ahead of time. I would add sulfite before freezing - freezing does not give 100% protection from oxidation - sulfite helps to limit oxidation.
 
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