Over-sugared my bottles

[Ashrack]

I'm trying my hand at brewing my own cider, just bottled up a batch in some new glass bottles in the flippy re-usable tops. Nice big liter bottles, sanitized then added sugar to give some carbonation.
6 bottles in I realized my error. These are 500mL bottles... now with way too much sugar. I finished the bottling in another 10 bottles with a better sugar quantity.

What can I do to prevent glass bottle bombs?

A. Open the top a couple times to let out gas?
B. Throw out those 6 bottles - not worth the risk?
C. Roll the dice, hope for the best - these are strong glass bottles, so maybe results will just be a burst when being opened?

There are a number of things I'm probably doing wrong along the way, but this one has me concerned.

 

[Elkobrewer]

Just crack open the tops a few times and see what happens

 

[FloppyKnockers]

Define "way too much sugar". They could be just on the high side, but not bottle bomb material.

 

[bernardsmith]

I agree w/ Floppyknockers - if you REALLY have over primed the cider then you need to wear protective clothing (gloves, shirt and pants, and face) before you go near the bottles...Flying glass is dangerous. If you have simply over-primed then the problem is far less serious. How much sugar did you add?

 

[Ashrack]

I sugared for liter bottles - so 2.5 TSP sugar.
Rest of the bottles I did just 3/4 TSP.

So that's a 500mL bottle with 2.5 TSP of sugar.

To be fair - something seems off in my process as my 1 liter bottle I just opened up is quite flat. Decent flavor and alcohol, but quite flat. I think my timing is off.

 

[Raenon]

Thought I'd point out, this is why batch priming, calculating/adding the sugar to the entire batch before bottling, is so popular.

 

[Ashrack]

I did a quick response - but it seems to be held up...
I did 2.5 TSP sugar in a 500mL bottle
Should be 3/4 TSP.

I've popped the cap once, I'm thinking I can pop the cap a couple times in the first couple days, and after that it'll be better?

Or am I playing with fire and should drop those bottles?


Also - yes, there are many other methods, but with just starting out and not really knowing what works or doesn't I'm just fumbling forward.

 

[MyName1sMud]

I'm brand new at this... but that does seem like an AWFUL amount of sugar for the bottles.

 

[Ashrack]

There's definitely some strong pressure build-up. I popped the tops after 3 hours - then again after 12, then just now after about 28. Nothing cracked up yet - about the pressure of a bottle of champagne. I'll pop them once again tomorrow, then probably try to let them go after that. I'm now curious to see how this affects taste when they're all done.

 

[Ashrack]

Final update - popped open one of the bottles today - no detonation - in fact I seem to have successfully silenced the over-sugaring. It's not extra sweet, but not nearly as heavily carbonated as the rest of the batch. So successfully prevented a bottle bomb so far.