Still Braggot

Hello Friends,

I just cracked a bottle of 7 month old small batch spiced braggot...

https://www.homebrewtalk.com/f30/buddys-spiced-braggot-349716/

The Braggot tasted fantastic but I was a little disappointed that it did not carbonate. I have two 750ml Belgian bottles left and I want to see if I can carb them after the fact. I am thinking that I can simply add a few drops of (.5ml or so) yeast slurry and re-cork.
Does this make sense or am I totally off my rocker?

Has anybody had any experience with this?

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.

After doing a little research, I opened the bottles re-pitched a .5ml dose of re-hydrated simple champagne yeast and re-corked & caged them. I'm not so worried about bottle bombs with the Belgian bottles but I kept the dose small just in case. We will see in a month or so if this was a good idea or not.