Can you prime a wine that's been aging for a while?

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Mrhandsome

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I've made a batch of mango wine and have been aging it for a while now, 6 months-ish.

It tastes good but I made a previous batch that I carbonated and it was sooo much better, like a pear cider almost.

So my question is:

If I prime each bottle (they're swing tops) would it start to ferment and carbonate my wine, or have I left it too late?
 
Will it matter what yeast I use? I've got an open pack of Mangrove Jack's US West Coast.
 
Update:

I added 5g of sugar to each bottle and left them for 2 weeks. Popped one at two weeks and got a little hiss, but not enough so I've added 3g more and will wait another two weeks.
 

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