Post #783387 by AceExplorer on Thu, Jan 25, 2018 7:11 AM

9 hours ahead, if refrigerated, is not much of a problem. BUT - as Skip pointed out - exposure to oxygen is a potential flavor reducer. So remove as much air as you can (by filling bottles to the top, or by using plastic bags or VacuSeal stuff) and you'll be doing the best you can from the standpoint of "science."

Or fill the containers with an inert gas (CO2, nitrogen) ahead of refrigeration if you have that sort of thing handy. (For my vermouths, they ALWAYS go back into the fridge with a squirt of CO2 from a small handheld bicycle tire inflator that I modified with a nozzle and short hose.)

My frozen juices are wrapped tight in plastic wrap and stored in small 1-pint containers to reduce exposure.

Realistically, though, with 9 hours, you don't have much to worry about if you squeeze and refrigerate promptly with reasonably reduced amounts of air in the containers.

I realize here, again, that we can be a nerdy but fun bunch. I hope your event turns out great!