I just revived a washed jar of 1028. I used it in a beer last march and woke it up for a batch I pitched on 1/05. It took +48 hours to wake up but it did wake up and perform well in the beer. I'm now using it in some cider I started on 1/31. I plan on adding some brown sugar after a week or so of fermentation to bump up the ABV.
With a low tolerance(11%) it wouldn't take massive amounts of sugar to overpower the yeast and sweeten it without fear of bottle bombs later.
1°: Graham's English Cider, Cider ; Conditioning: Blackberry Melomel, Banana wine, Cider, Orange/Clover blossom mead, Cyser, JAOM, In like a Lion RIS ; Drinking: Cider, Vanilla Porter, Blackberry Melomel, In like a Lion RIS