My imperial black pepper rye is too sweet and too carbonated. I'm betting I should have left it in secondary much longer before I bottled. I hadn't yet gotten around to buying an hydrometer, so can't tell you anything about gravity readings.
I only have five 750ml bottles left, but would like to try to fix them so they'll taste and pour better! They've been in the bottle at around 60 degrees F for about two months. I imagine the yeast is still viable? I'm thinking of maybe doing something in the range of: a, popping the caps and immediately resealing to b, dumping them (gently!) into a one gallon jug, installing an airlock, waiting a couple days, then sealing the jug back up. Maybe leave it for a few days to recarbonate, then chilling the whole mess? Any suggestions?