335759 Fri Oct 20 15:20:51 -0700 2006 10 27 General Chowhounding Topics 0 1960091 Since there is only 2 of us at home, and one of us isn't a lover of apple cider unless it is mulled, I realized that perhaps freezing some of it would be worthwhile. It goes bad so fast once the container is opened and it isn't exactly the kind of thing which you want to drink a lot of daily. Good as it is - it does have a lot of calories and personally, I try not to waste calories in my beverages. So, the freezing came to mind but I've never heard of anyone doing this. Do you think it will ruin the texture/flavor of it? I figured I'd give it a go and see what happens but wanted to find out if anyone else has tried doing this. Thanks! Fri Oct 20 15:20:51 -0700 2006 12099 sivyaleah 1 1960144 Have done it lots of times - it works very well. I buy unpasteurized cider and if I'm not going to use it all in a few days, decant it into smaller containers and freeze. Tastes exactly the same when thawed. Fri Oct 20 15:41:41 -0700 2006 1960091 12383 Nyleve 2 1960207 Thanks! I hate to see it go to waste. I love it, but just can't drink that 1/2 gallon of it alone before it goes bad. At least this way I'll always have some around and if my husband gets a hankering for some hot mulled cider, he'll get his craving satisfied too. Fri Oct 20 15:57:41 -0700 2006 1960144 12099 sivyaleah 1 1960396 I did it last year (and will do it again this year!) with unpasteurized, as Nyleve did, and used the last of it recently. It was perfectly fine - a bit of the cider sediment settles to the bottom. Just shake or stir it up and you're good to go! Fri Oct 20 16:51:20 -0700 2006 1960091 10532 LindaWhit 2 1960518 Linda, did you freeze it in the original container or put it into something else? I'd think it would expand in freezing and crack the plastic if in the original, right? Fri Oct 20 17:21:51 -0700 2006 1960396 12099 sivyaleah 3 1960550 I use it often in cooking, so I froze it in smaller 1/2 cup or 1 cup containers. HOWEVER.....if you do so, make sure you leave enough headroom in the container. Yes, this stuff (unpasteurized) can "blow the top off the popper!", as Orville Redenbacher used to say. <vbg> So this year, I'll use a 1-cup container and only fill it with 3/4 cup of cider to give it enough room. Fri Oct 20 17:29:30 -0700 2006 1960518 10532 LindaWhit 1 1960508 Many of the cider makers I work with freeze their containers and then can sell it fresh all year. Cider freezes very well. Fri Oct 20 17:19:31 -0700 2006 1960091 10732 JMF 1 1960985 And the freezing does not kill the yeasts that will help unpasteurized cider ferment after 3+ weeks in the frig (shorter if no longer vacuum-sealed), which is sorta the whole point for some of us.... Fri Oct 20 19:26:56 -0700 2006 1960091 13819 Karl S 2 1961061 I'm curious - have seen a couple of references to home-fermented cider - are you talking about drinking a slightly fizzy cider that has fermented a few days, or something harder? Fri Oct 20 19:47:29 -0700 2006 1960985 12120 julesrules 3 1961615 The former. It gets better for a week to ten days thereafter. That's when it most alive. Fri Oct 20 23:27:58 -0700 2006 1961061 13819 Karl S 1 1962247 I freeze it in pint containers, and I defrost them as needed. I don't drink the stuff. Too sweet for me. I use it to fill the air with the aromas of what I consider autumn. [Actually, what I consider autumn at the Green Market in Union Square NYC, lol]. I take the pint of frozen cider (defrosted) place it in a pot to simmer along with a whole stick of cinnamon, some whole allspice, and some whole cloves. I place it on a slow simmer, and as it evaporates, I just add water. Very nice. Your place will smell wonderful. No need for Glade. Sat Oct 21 05:37:06 -0700 2006 1960091 10609 Cheese Boy