Dry hopping a RIS

[CBMbrewer]

In January I brewed a Russian imperial stout with an og of 1.16, a rough clone of dog fish head's world wide stout.
As soon as I transferred it into secondary for bulk aging, about a month after brew day, I began dry hopping it everyday with 1 oz of Amarillo hops for 10 days.
I have tasted it many times throughout these past months and it is now nice and smooth and drinkable for the 17% stout that it is.
In previous tastes the hop aroma has been huge, as I want it, but now the flavor is great but a lot of that hop aroma is gone
Continuing with my plan I have now started dry hopping again with 1 oz of Amarillo for 6 days, wait another week, then bottle.
Is all the aroma from the initial dry hopping gone for good or is there a way that I can rouse all the hops now settled at the bottom of the carboy to re infuse the beer while not oxygenating it?
Also, when bottling should I take into account the relatively large amount of sugar still left in the beer when priming so I don't end up over priming and creating bottle bombs?
(I will be re pitching some champagne yeast before bottling)

 

[CBMbrewer]

anybody?

 

[koopa]

I don't think you are going to revive 9+ month old dry hops. Add some more dry hops now if you want the beer to have a hoppier nose and like the base beer enough at this point in time to be willing to drink it in the next couple of weeks.

 

[CBMbrewer]

Thanks koopa! I've already started to dry hop it again and will be bottling within the next 2 weeks.