I brewed a tri berry Meade, back in Jan, I was trying to go for a sparkling drink, I know its really hard, I read several forums about it, but decided to go out on a limb and experiment. After 7 months of fermenting I decided to bottle, I carbed with 1cup of honey. I bottled a case in champagne bottles as well as one six pack of grolsh bottles so I could test through out the next months. I tried one after just being in the bottle for a month and as I slowly cracked the top it fizzed and continued to do so until 1/3 was gone. I assume the champagne bottles will do the same, anything I can do to fix it? By the way they are all pack in plastic tubs in case of bombs.