On Sun, 20 Nov 2011 10:00:58 -0000, robgraham
wrote:

I processed quite a lot of apples this year into juice storing it in 4
pint plastic milk containers in the deep freeze.

I've noticed that about the top centimetre doesn't freeze and remains
as a thick syrupy fluid. Anyone any idea what this is ?

Rob

I'd suspect it is soluble substances (sugars, malic acid) which are in
sufficient concentration to depress freezing point below the temperature
of your freezer.

Of course, if you were a bit slow in collecting, pressing and freezing, it
could contain some ethanol...

--
Rod