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pour some sugar on me tab

I'm trying a little experiment today. About 6 months ago I brewed an English Barleywine. After 5 months in the bottle, it never carbed up. I have a few theories as to why, and all of which are user error on my part. I pretty much made a few careless, rookie mistakes on it. The biggest mistake was using a yeast that didn't have a very high alcohol tolerance. And, to be totally honest, my memory is not what it used to be, and there is always the possibility I had a brain fart a...nd never added priming pour some sugar on me tab.

Anyway... I decided I wanted to rescue this beer. I know there are many ways to go about this. Most of the common ideas were less than desirable to me. I didn't want to pour it into a keg and force carb, due to oxidation concerns. Ideally I wanted this to be a bottle conditioned beer that I can cellar for years, since it's a big beer. I also don't want to use carb tabs/drops, etc, as I don't trust that process enough. I decided to try and "re-ferment" this beer.. I dumped all the bottles into a carboy. I then added a pound of homemade amber candi syrup, about 1/2 a gallon of freshly boiled, hopped wort, and some DAP and amylase enzyme. I then pitched about 1/3 of a cake of WLP090-San Diego Super yeast.. I'm hoping the yeast will be enticed by the simple sugars of the candi syrup, and ferment this beer back down again. In the process, the O2 will be scrubbed out. Then I'll bottle it again. The 090 should have no problem carbing this time.. It will be fun to see if this works.