It is but the risk of contamination and oxidation is very high. You'd be gently pouring each bottle in to a keg, then you could put the keg on the gas to carb it up. Not worth potentially ruining a good beer IMHO.
Exactly....
I don't get it, it seems every time someone mentions a bottling issue lately people are suggesting dumping the beer into a keg or a bottling bucket lately...guys, guys, guys,
it would be almost impossible to put the beer back into a bottling bucket and then re-bottle the beer without oxydizing the beer...Dumping fermented beer, and having it fall through the air is 5 gallons of liquid cardboard waiting to happen.
Remember fermented beer + oxygen = bad....
That's why I mentioned above that there are no "easy" solutions to this.
If you want to attempt to fix a bottling issue
do it in the bottle.
But, the trouble is in this situation, it is difficult to know whether or not there is any priming or unfermentable sugars left in there (which after 2 years I am inclined to doubt highly) so simply adding fresh yeast to it may not work.
The other option would be to add sugar AND yeast, but the problem is, if there is residual sugar in there, and you add more, you may be setting yourself up for bottling bombs...and even if there is not sugar in there, how much should you add?
That's why this is a touchy situation. One thing you could do is experiment, if you don't mind possibly wasting 2-4 bottles....You could add a pinch of yeast to one. Some yeast and sugar to another...then after a couple weeks and checking it, tweak a little more or less, on a couple more.
A syringe or something like that would be a great way to add a tiny bit of yeast and sugar solution or hydrated yeast and water to each bottle. The measurements would be a great help.
But me, personally, like i said above, because it's not an "easy" fix, would just leave it.
