A while ago I reported on a demijohn being placed near to a radiator and
vigorously fermenting so much that the top of the airlock was blown off and
wine had spewed out. I removed the demijohn to a cooler place and the
fermentation seemed to continue. I left it for about 14 days and the
fermentation seemed to have fully stopped. I Checked the SG and it was
slightly over 1.000 which I know it too high for a dry red wine. In my
ignorance, I continued the stabilising process then the clearing and then
the bottling. After a trip to the local home brew shop I realised that I
should have "restarted" the fermentation process till the SG has dropped. I
only bottled it yesterday. The question is, could / should I empty the wine
back into the demijohn and restart it till it drops to the correct SG?

Thanks

Rodders