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i got a dozen lemon at a really good price, and was wondering if i can juice them and freeze the juice for future use.
i bought them since i didn't thought of freezing the juice would affect it for fermentation use.
any advice against it?

already juiced half of them and frozen them in 6 small plastic bottles,didn't made them crack(did put then in a clean tray in case they would crack) probably because of high sugar % made big ice crystals like Popsicles.

thought about freezing the whole lemon but i think it may get hard to juice...
using a cheap juicer like orange juicer (spinning,conical,dented,ect..).

http://www.sears.ca/gp/product/images/B ... d=16358201" onclick="window.open(this.href);return false;" rel="nofollow

not this one but similar.

edit: added the link

Freezing fruit will rupture the individual pulp cell walls and actually make them easier to juice when thawed out again.

freezing the juice into ice cube trays make it easy to handle and portion.

ice cube trays... genius
i know how im gonna freeze the last six

Pikluk wrote:i got a dozen lemon at a really good price, and was wondering if i can juice them and freeze the juice for future use.
i bought them since i didn't thought of freezing the juice would affect it for fermentation use.
any advice against it?

Freezing lemons will not hurt anything, the citric acid will be fine. After all the only reason to use lemons is to decrease the pH in the mash / wash.

I usually use wine makers acid blend (which contains citric, tartaric and malic acids). Its easier to use, cheaper (about $3 US per pound) and lasts longer then lemons - 1/4 tsp. per gallon usually does the trick .

Vino es Veritas