repitching yeast???

So i whipped up a lhbs dunkelweizen and it never really fermented completely. I told the unnamed lhbs gave the gravity readings and they said something like "thats (gravity drop/fermentation) all you get sometimes"

Sooooo i bottle it thinking it will mature, but dang it every time i opened one it tasted more like wort than beer.

2 months later tasted the same, kind of swet with not nearly enough alchohol.

So good, bad, right, wrong i dump whats left (about 4 gals) in a fermenting bucket and repitch with another pkt of hefe yeast.

Been there for ten mins and already started bubbling like a maniac.

Fastfwd 2 hours still going still going at it only faster bubbling.

I wonder how it will turn out and who else may have tried this??

Not much info given here. What actually were the readings? Yeast? Mash temp? I'm guessing the bubbling is the off gassing of the co2 made in the bottling process. I can only guess you'll end up with an oxidized beer you won't want to put back in the bottles. If you don't keep records you can't learn from your process.