If the Christmas holidays are the time frame, you could try inverting the bottles to move any sediment back into solution (tip upside down kind of gently and then back upright); if the yeast is roused, it may go back to work on any residual simple sugars. I have had this work with strong beers, rather than pouring into another bottle to force carb with a carb cap, especially if the intent is to age some of it for a really long time. That avoids an oxidation exposure from a further transfer....