Originally Posted by AndrewTodd
How long will residual yeast stay viable in secondary bulked apfelwein with a ABV of about 8.5%? Possible to bottle carb it still? It's still sweet at a FG of 1.002
If the FG is 1.002, the yeast is finished. It probably won't bottle carb if the yeast is done. Cider will often go below 1.000 so if it's not moving it may not go anymore. Some wine yeast strains will easily go 15% or so, so I suspect either you used a lower attenuating yeast like ale yeast or have a stuck fermentation if you used wine yeast.