Viability of Cotes de Blanc yeast after a month of secondary?

[Hedo-Rick]

I'm getting ready to back sweeten my cider that has been resting in secondary for a month. I plan to back sweeten with raw apple juice, bottle condition and then pasteurize. But know I'm starting to wonder just how viable the Cotes de Blanc yeast I used will be after a month of secondary.

 

[sneakymeade]

You will need to stabilize before back sweetening. I have seen this and other yeasts restart fermentation after 3 months of cold stabilization at 32 degrees, so a month in the secondary is just a little nap for them.