Ok, so I somehow managed to screw up hard cider. Heres what I did; perhaps someone can tell me where I went wrong:
I bought 5 gallons of apple cider at Wal-Mart as it was on sale.
Threw it in my fermenting bucket along with 4 pounds of sugar and a packet of champagne yeast.
I let it roll until the bubbles stopped, then a few days afterwards.
Bottled it up, and let it sit.
I gave a few to my buddy, and he called me like 4 days later and said that they had busted just sitting at his place.
So I opened a bottle here at home, and foam everywhere! A few days later I opened another and there was even more foam. So instead of taking the risk and possibly having a bunch of my bottles bust, I dumped it out.
Except I forgot that I took 3 bottles over to my moms house for long term storage. About 4 days after dumping everything, one of those bottles busted! When I went to dump out the other two, I couldnt believe it, the caps flew off at the speed of sound when I cracked em even the slightest bit. The second one I opened, the cap made it all the way across the neighbors yard and I heard that ZING! as it started flying. I thought I had put a cap into orbit, seriously.
What I think I did wrong was a mixture of the Champagne yeast and fermenting time.
The yeast may have given it the extra bubbly effect (?) and I most likely didnt give it enough time to ferment, thus adding pressure inside the bottles that eventually lead to some breaking.