What is the Freezing point of cider?

The freezing point of cider is slightly lower than the freezing point of water (0°C or 32°F). This is because the dissolved sugars and other compounds in cider act as antifreeze agents, lowering the freezing point.

The exact freezing point of cider will vary depending on its sugar content and other factors. However, it's generally considered to be around -1°C or 30°F.

It's important to note that freezing cider can affect its texture and flavor. The freezing process can cause the water in the cider to separate from the other components, resulting in a cloudy and less appealing appearance. The flavor can also be affected by the freezing process, potentially becoming more concentrated and less balanced.

If you're planning to freeze cider, it's best to do so gradually and store it in a container that allows for expansion. This will help to minimize any adverse effects on the cider's quality.