A few years ago, when I was first playing aorund with wine, I used half a pack of some generic dry wine yeast for a batch and left the other half open and sitting in the back of a shelf in the bathroom for 2 years. I found it, and was curious about whether it was still good, so I cooked up a simple table sugar, water, and yeast nutrient solution and tossed it in there; it was still good. Could have been an infection, of course. However, YMMV, of course. :P
On Deck: Several Brews...
Bottled: #5-Cascade APA - OG 1.054 (2010-01-05 -> 2010-02-02), #4-Mega Chocolate Stout - OG 1.065 (2009-10-15 -> 2009-11-11), #2-Fresnos Tripel - OG 1.080ish (2009-08-18 -> 2009-09-30)
Dumped: #0-Improper Honey Infested Wheat
Consumed: #1-Proper Infested Wheat (bottled 08/04/2009), #3-Vanilla Porter - OG 1.062 (09/20/2009 -> 10/07/2009)
Infested Wheat: Hefeweizen made from the last, dusty bag of whole wheat from the old feed store 30 miles away.