I am no expert, but it will depend on the condition of the yeast in the bottles. I believe the 1.039 (1.040) wort is a little high in gravity when trying to bottle culture yeast. I do not know if the yeast in the bottle is for conditioning purposes or the actual brewing yeast.
I wish I could be more help, but it sounds like you are trying to make a starter from the yeast in the bottles, when normally you would step up this type of starter by adding smaller amounts of fermentables to "reactivate" the yeast and build it up to a "pitchable" amount.
Good idea? Yea!
Will it work in your situation? Only time will tell.
At the very least it will be an interesting experiment.
If you haven't done any research on bottle culturing here is a great article:http://www.byo.com/stories/recipes/a...les-techniques