Do you mean the slurry as it should be at room temp growing into a good yeast colony getting very happy as with any yeast. Making a starter is the proper way to add any yeast.
Hmmm... I would be just a little hesitant to throw the slurry directly into the freezer without drying it first. I have never managed to kill yeast until I stuck into the freezer. Atleast for my sour dough bread yeast starter not sure how a slurry would react but I always dry my sour dough starter then you can put into the freezer that doesn't seem to kill the yeasties.
Here is something you can try , I do this with my sour dough bread starter. I haven't tried it with a slurry so it's something you can try.
Spread some of the (slurry) on wax paper and put into the oven with the light on (dont turn on the oven) let it dry. Scrap the dry slurry into ziplock then you can put into the freezer for long term storage (dried).
To activate add it to some warm juice for 12 hours and look for signs of activity. Keep feeding every 12 hours or so to keep them happy.
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