I have a mead that I plan on bottle conditioning. With beer, due to the short turn-around time, you can usually just rack onto some priming sugar and bottle, and the remaining yeast will eat the sugar. Mead, cider, and wine, however, have longer aging times, which gives the yeast more time to drop out and/or hibernate.
Now, I know you can add a little yeast specifically meant for bottle conditioning (probably EC-1118, in my case), however, how long can you leave something in secondary/on the lees before the yeast is no longer viable for bottle conditioning?
In my particular case, I'm using Wyeast 1388 and the mead has been sitting at 60F - 65F.