So my hope was that the kegged cider would no longer ferment in the cold temp of the chest freezer. I set the temp to 42F (pretty cold for ales). And for the first week the cider was a little sweet. The second week it hit a sweet spot and tasted great. I thought this was due to aging. But as it turns out, the yeast continued to ferment the added apple juice. Very slowly. Now it has almost completely dried out and has a tart character to it.
The lesson here is that cold yeast will still ferment just very slowly. All of them will not floc out due to coldness, nor will all of them go dormant.
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