I have a viognier that has started fermenting again and carbonating in the bottle. There is a layer of yeast or similar settling on the bottom. If it is bacteria causing this would they settle on the bottom like this or does this indicate that it is yeast? See the picture attached. The batch was from a Chilean juice bucket that I started 4/25/19. Below is my process. -4/25/19: 1.096 SG, 3g fermaid k, bentonite and oxygenate with an oxygen stone and pure oxygen for a minute. Yeast was already in the bucket. -1/3 break add 4.5g of fermaid o -I neglected to note FG or a date of transfer to secondary but I wait until there is no signs of fermentation activity -5/22/19: 1/4 tsp k meta -7/6/19: Transfer again -7/30/19: 1/4 tsp k meta and degas. I degas with a vacuum pump with the carboy on a large stir plate for a few hours until I see nothing coming out 8/6/19: Bottle using vacuum pump. Each bottle was sanitized with StarSan. I had a bottle a few days later, it was still and I really liked it 10/12/19: I opened a bottle and noticed it was carbonated and all bottles have sediment in them. I opened all bottles and dumped in a carboy with 1/4 tsp k meta. All bottles had carbonation. Current gravity is 0.990 What would you suggest to salvage this batch? Does this seem indicative of a unfinished fermentation I bottled, a Brett infection or a bacteria infection? I found this out when I used a bottle of said viognier to top up a Chardonnay. I didn’t notice until after I dumped it in the Chardonnay. I immediately put 1/2 tsp of k meta in the Chardonnay to hopefully shock and kill anything that I introduced to the batch. Do you have any suggestions to make sure I didn’t damage this batch?