I made a tropical melomel. At 7 days I transferred it to a carboy off the fruit. There was an extra litre of mead that I put in a swing top bottle and stuck in the fridge for topping up when I racked.
At the point I racked it the fermentation had slowed right down. I carefully checked the swing top in the fridge(popping the top to let off excess co2) for the 4 days after putting it there, to make sure the yeast had 'gone to sleep' in the cold fridge. I figured it should be good after that, so I left it in there for a couple weeks(near freezing). Yesterday I racked the gallon off the sediment and went to top it up with the swing top. I'm actually shocked the bottle didn't explode in the fridge. I popped the top and promptly had mead EVERY WHERE. The whole kitchen, tables, counters, cupboard, garbage can, EVERYTHING, was coated. It smelled great, but what a mess!
I have never seen a more carbonated bottle of anything. It wasn't far off the results from putting a few mentos in a bottle of coke.
Lesson learned: never trust yeast not to work in the fridge!