What kind of sugar did you use to prime, how much, and what process did you follow?
Did it taste good? If so, then the gushing isn't caused by an infection. It might be overcarbed, or you might have jostled it about. Did you chill it before opening it?
Here's what I suggest. Take a couple more bottles at random. Put them in your fridge, chill for several hours or overnight. When ready to sample, take it out of the fridge and handle it gently. Open slowly and smoothly. If it gushes, try the other. If it gushes, you very well may have bottle bombs in your basement.
You can gently pry the cap up on each bottle just enough to slowly release the gas. Try not to bend the cap. Recap it with your capper, you won't need much pressure. That'll probably take care of the problem unless the gushing is from an infection (not too likely).
Reality is a crutch for people who can't cope with drugs. -Lily Tomlin