The yeast will only eat whatever sugar are there. No amount of yeast should cause bottle bombs, but if you add more priming sugar, you might. I'd pick up some cheap wine yeast (like red star premier cuvee), rehydrate, and then use a syringe or something to inject a small amount in each bottle.
Bottle priming rate is 50g/100L, or 10g/20L ~ 5 gallons. You'll need to do a little math to figure out how much slurry to use, depending on how many bottles you have.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"
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