How to deal with a frozen Cider?

[babybalrog]

A month ago I prepared my first batch of cider; 1 gal store bought juice no preserves pasteurized, 1 cup sugar, and bakers yest; fermented dry and transferred to secondary for a week then put in fridge to crash. When I brought it out it refermented so I re-racked it and put in in the freezer this time. Now it has been in the freezer for a few weeks. My question is, should I bring it out to room temperature to age or just leave it in the freezer? or bottle it and refrigerator age? Will it even age in the freezer? Rerack?

During first transfer I drew off a sample for me and a few friends. Everybody liked it, but tasted like a white wine, not very apply. I want to bring out the apple flavor more before its final destination, which is some 500ml swingtops that I will take to friends for Christmas.

Room temperature here is mid 70's F.

 

[gratus fermentatio]

If you fermented to dry, then it should be done. Only a hydrometer reading will tell you for certain. I'd take it out of the freezer & let it warm up to room temp, take a hydrometer reading & go from there. If it's done (1.000 or lower) and has the same reading over 4 days, and if it's clear, either bulk age or prime & bottle, or bottle still.
Regards, GF.