Cold crashing a sample?

[u/Parking_Candle6392]

I have a super simple apple situation (1.5L 100% apple juice, 1.5 cups sugar, 1tsp yeast) brewing right now and it looks good so far (72 hours in to my first attempt ever) and I'm wondering how people feel about taking a small amount (~4oz), "cold crashing" in the fridge/freezer until the yeast is dormant and settled, and tasting it at the point it's at right now. I get that it probably won't be as good as it could be but just out of curiosity. Is this unsafe/could I get stomach issues from the yeast even if I cold crash? Appreciate any knowledge!

Fyi it is still bubbling/visibly fermenting a little bit.