If the yeast is over its tolerance, or there is not more sugar to eat, you won't get any carbonation. What yeast did you use? What was the final gravity. A quick google says nottingham yeast is around 12% Tolerance.
so 1.105 to 1.013 is right around ~12 percent. I would add a bit of sugar water to the bottles. This might dilute it back below 12 percent and hopefully reactivate your yeast. I think If you add a new strain of stronger yeast, it may
A: eat all the sugars changing the flavor or
B: Eat so much and produce bottle bombs
or A and B.