This is good to know, thank you all.
I was thinking of doing this on my current cider made from WLP300 yeast if I can find enough bottles, otherwise I will have to keg it up and force carb.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.