Can you freeze apple cider?

In this article, we will answer the question “Can you freeze apple cider?” and discuss how to freeze apple cider?

Can you freeze apple cider?

Yes, you can freeze apple cider. To freeze a liquid, you just pour it into an ice cube tray. Before you freeze apple cider, there are a few things to consider. Apple cider is a great drink, particularly when it’s warmed up. It’s a great way to enjoy a warm, non-alcoholic beverage throughout the colder months. 

A relatively simple way to kill E. coli O157:H7 in apple cider is freezing and thawing. Freezing can extend the shelf life of cider and also, as reported by studies, caused a 0.63- to 3.43-log10-CFU/ml reduction in numbers of E. coli O157:H7 organisms. Mechanical injury of frozen bacterial cells is caused by intra- and extracellular ice crystals. During freezing, as water is removed, there is a concentration of cell solutes which can lead to dissociation of cellular lipoproteins. During thawing, growth of ice crystals can physically damage the cell (8). However, it is known that freezing and thawing in the absence of other stresses will not fully eliminate pathogen populations (2).

When preparing beverages for a party, it feels like there is never enough. You may, however, not want to throw it out if you have produced a large quantity and have a lot leftover. Apple cider is often associated with the holiday season. 

However, it may be consumed all year round. A comforting winter drink, it doesn’t need to be stored only for the month of December or the two weeks before Christmas.

Cider sales are estimated to have grown by 500% since 2011, with over 1000 cider producers currently at work in the country. Nationally distributed commercially made cider brands dominate in terms of net sales, though regional/local cider sales are growing each year. Specifically, the US northeast has the fastest growing cider economy in the country, with 12 % sales growth from 2017 to 2018 (1).

Do You Know How to Freeze Apple Cider?

To ensure that your apple cider freezes in the best possible manner, follow these easy steps.

  • Allow the cider to cool down. This is a critical phase in the process. For your freezer to function properly, you need to chill the apple cider before placing it in there. If the temperature is too high, the whole freezer might be defrosted. Defrosting other frozen goods may occur even if the temperature is just slightly above freezing.
  • Transfer the apple cider to a freezer-safe container after it has cooled to room temperature. Plastic Tupperware-like containers are ideal. Don’t overfill the container and make sure the lid is airtight. When freezing, be sure to allow at least a 2 inch head space since the cider will expand during freezing and can rupture the container (3).

At this point, you should have one inch of apple cider remaining. When the apple cider freezes, it will take up a lot of room. Apple cider may overflow if you don’t provide enough room or if you don’t use an airtight container. 

It’s done! Freezing an apple cider does not need a lot of effort. But don’t forget to check out our “Top Tips” section at the bottom of the page. Consider these additional points before you freeze your apple cider.

Apple Cider Defrosting Instructions

In order to get your apple cider back, you must first learn how to thaw it after freezing it. As with freezing, there are a few things to keep in mind while doing this. Apple cider may also be defrosted in a variety of methods.

Food must be kept at a safe temperature during defrosting. Foods are safe indefinitely while frozen; however, as soon as food begins to defrost and become warmer than 40°F, any bacteria that may have been present before freezing can begin to multiply. Never thaw food at room temperature or in warm water. Even though the center of a package may still be frozen as it thaws on the counter or in the warm water, the outer layer of the food is in the “Danger Zone,” between 40 and 140°F. These are temperatures where bacteria multiply rapidly.

Thaw food in the refrigerator at 40°F or less, in cold running water less than 70°F, or in the microwave if you’ll be cooking or serving it immediately (4).

Putting it in the fridge is the first option you have.

This will take the most time, but it will be the most fruitful in the long run. Slowly thawing apple cider may be accomplished by transferring it from the freezer to the refrigerator instead of back and forth between them. In this way, there will be less chance of the flavor or texture changing.

Alternatively, you might just leave it on the counter.

You may thaw your apple cider at room temperature if you need it sooner. In essence, this is the exact opposite of allowing it to cool on its own. Because apple cider doesn’t need refrigeration, it’s perfectly safe to store it at room temperature. There’s no good reason to keep anything like this out of the fridge that generally has to be refrigerated, like dairy.

Using a microwave oven is the third and last method.

Defrosting apple cider in this manner is the fastest approach possible. In addition, it will enable you to immediately heat it up afterward. Make sure the container’s top is removed if you can (be careful as it may be frozen shut). 

Gently re-seal the lid, but don’t seal it all the way. In this way, the apple cider will not do any damage to the floor. Defrost the food by turning the dial to the right. Afterward, heat up the microwave for around 2 minutes. 

Re-freeze the apple cider for an additional 30 seconds after opening the refrigerator door if necessary. When it’s totally thawed, repeat this process again. To fast reheat, just return the dial to its default position, and your beverage will be ready to enjoy!

A glass container should not be used to freeze apple cider

Put the bottle in the fridge if you have any apple cider in a can, not in the freezer. As previously stated, apple cider expands when frozen.. 

When water freezes, however, bonds are formed that lock the molecules in place in a regular (hexagonal) pattern. For nearly every known chemical compound, the molecules are held closer together (bonded) in the solid state (e.g., in mineral form or ice) than in the liquid state. Water, however, is unique in that it bonds in such a way that the molecules are held farther apart in the solid form (ice) than in the liquid. Water expands when it freezes making it less dense than the water from which it freezes. In fact, its volume is a little over 9% greater (or density ca. 9% lower) than in the liquid state. For this reason, ice floats on the water (like an ice cube in a glass of water) (6). 

Frost may also cause the glass to shatter or break completely. This is not only a pain to remove, but it also poses a risk to your health. You’ll have a hard time telling ice from glass in your freezer. This might result in harmful ice in the freezer, so you should be aware of this. As a result, apple cider will no longer be safe to consume. So, it’s not worth the risk at all.

Stir the apple cider in the microwave.

It’s crucial to keep in mind that microwaves heat things up in a slightly different way than a conventional oven. In other words, after the first two minutes, stir the apple cider. This will tell you whether it’s completely thawed. 

To learn more about freezing  apple cider click here

Other FAQs about Apple Cider  that you may be interested in.

How long should you wait to eat after drinking apple cider vinegar?

Can hard cider go bad?


In this article, we answered the question “Can you freeze apple cider?” and we discussed how to freeze apple cider?


  1. Smith, Meghann, et al. Valuation of sustainable attributes of hard apple cider: A best-worst choice approach. J Clean Prod, 2021, 318, 128478.
  2. Uljas, Heidi E., and Steven C. Ingham. Combinations of intervention treatments resulting in 5-log10-unit reductions in numbers of Escherichia coli O157: H7 and Salmonella typhimurium DT104 organisms in apple cider. Appl Environ Microbiol, 1999, 65, 1924-1929.
  3. Preserving food: fruit juices and cider. OREGON STATE UNIVERSITY. 2019.
  4. Andress, E. Thawing and Preparing Foods for Serving: Safe Thawing. National Center for Home Food Preservation. 2014.
  5. Arthur, M and Saffer, D. Water and Society. Thermal Expansion and density. The Pennsylvania State University.