I have a bottle of sherry just opened for a recipe. It's a California sherry, not hugely expensive, but I'd like to keep some on hand for future cooking if possible.
What's the best way to keep it longer term for this kind of thing? Freeze in ice cube tray and store in plastic vac-pac baggies in the freezer? Or is there something I can add to them to give them shelf life in the cabinet? (I have ascorbic acid powder from the science supply, and citric acid powder also, in case these are options. I would expect they'd change the flavor profile but please let me know if they'd be of use.)