| It doesn't sound like it's started fermenting again ... that would take longer to create a sediment on the bottom. What sounds a bit more likely is that one of a few things happened: - You bottled directly from your secondary fermenter and the bottling tube sucked up a little sediment from the bottom of that carboy - The wine wasn't completely clear and the turbulence of transferring / racking it from the secondary to a temporary carboy and then bottling caused whatever small bits that were in the wine to settle out - You filtered the wine with a coarse filter (or maybe even some varieties of fine filter pads) and didn't catch all the particles. If you're really worried that it's still fermenting, move a bottle to a warm (70 degrees ish) place for a few days and then open it - if it's fizzy the wine's still going. Even many of the best vineyard made wines throw a sediment over time, just slowly pour into a decanter before you serve it so that you leave the sediment at the bottom of the bottle and you should be fine. | 
