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If it's frozen, I would say yes. Buy another on and let this one thaw out. Pitch a starter and try the frozen one after it has thawed. If it doesn't work, well........... At least you have a backup. :icon_thumright:
I've not used that yeast myself, but I have seen several references to it in various threads in the forums. It seems to be particularly useful for berry melomels and pyments. If you do a forum search for RC212, you can see some other ideas.
RC212 is a great yeast to use in dark fruit melomels, as it does a wonderful job of preserving the color of the fruit, and tends also to produce more complex tasting results, with more "backbone" than a yeast such as 71B. It is the yeast I will use for my next batch of black currant mel.
But as others have said -- it is a nitrogen hog. Supplement early with DAP, and later with more amino sources of nitrogen, or expect to be presented with a dose of H2S rotten eggness in the aroma.