This is the first time that I have made cider. I used pasteurized organic cider and made two batches to compare yeasts. In one I used WLP775 English Cider and in the other I used Safale04. My question is: After I move it to a secondary, how long can I hold it there and still have enough yeast in suspension for bottle conditioning?
Up to about six months you’ll have plenty of yeast in suspension to carbonate. After that, it will still carbonate but will take more time - like up to 4-6 weeks - so new yeast will shorten that. You can add pretty much any yeast for carbonation, since it is fermenting a tiny bit of sugar and won’t add any character (what I’m saying is you wouldn’t need to buy another tube of WLP775.
+1. There’s enough yeast in there for a long time. The real matter is how long it will take to carbonate. Sometimes it takes a good month or longer. Don’t expect the cider to be fully carbonated in 2 weeks like a beer – probably not going to happen.
If you are done with primary it isn’t a bad idea to just bottle the cider right away and be done with it. Cider bottle conditions beautifully.