Using 5 oz corn sugar in a 3 gallon batch (depending on the temperature that the beerhas been fermented at) will give around 4 volumes of co2, (assuming a beer temperature of 70F) that is for most styles overcarbed, and depending on what bottles you used pottentially dangerous a regular 12oz bottle will held safely a little more than 3 vol of co2, if you are using champagne bottles, grolsch or "belgian ampolles" those are a little thicker and will take that co2 pressure. If bottles were prime a little time ago (I´ll say a week or less) sticking them in the frige will make your yeast in the bottles to go dormant and stop producing co2, this will give you a sweeter beer with less carbonation. If you used grolsch bottles you can vent them a little bit and re-closed them,or if you have the patience uncap them and recapthem after a while. I´ve never done that but it can be done.
One thing I can tell you is that there is a chance that you are dealing with bottle bombs, a small chance, because 4 volumes of co2 are not that much and even 12oz bottles will most of the time hold it safely. Just as a precaution be safe moving them and opening them. Sometimes it´s better to be safe than sorry.
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