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If I freeze it, will that kill some bacteria?

Is there anyway to recreate this with less bacteria? If I just open it and close it immediately afterwards?

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If you really want to go into home brewing or winemaking, you need boil the stuff or pasterize it, add yeast, and put a trap on it to keep bacteria and mold out. If you got something decent tasting with your accidental wild yeat fermentation, you could innoculate your next batch with the current batch (assuming you didn't already drink all of it, but you need some kind of trap (to let gas out, but not let bacterial or mold spores in) to keep your next batch from getting contaminated with something nasty.