Honestly, with the length of time and the high OG and alcohol concentration, I'd add more yeast. I normally don't add more yeast if I'm bottling after 6-8 months.... those beers usually have to age in bottle for a long time anyway so a long time to carbonate doesn't matter. But if you want it ready by November I'd go ahead with the yeast. Add it to the empty bottling bucket and rack on top of it like you would priming sugar and that will give you a nice uniform mix.
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Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)
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