I made a big mistake this summer and I wonder if those of you with more
experience can advise me. I had 20 lbs of blueberries in the freezer
for about 6 mos. This spring I thawed them and started a new batch of
blueberry wine. It fermented to dry, cleared very well and I then
sweetened it (boiled sugar water) to semi-dry. Problem is, I failed to
stabilize. After bottling and sitting on the rack for the past 6 mos,
I noticed a dark blue sap bleeding through the corks of about half of
the bottles. I opened one of the bleeders tonight and sure enough,
it's somewhat carbonated and has obviously begun to re-ferment. My
question is, should I dump this batch or can I open the bottles, pour
them back into a carboy and let the yeast run its course, then sorbate,
sweeten and re-bottle?
Thank you in advance for you anticipated responses, you are all a very
helpful (and patient) group of people.

Paul