If you mean it wasn't done fermenting when I bottled it, you are correct and it was on purpose. I was trying to create a sweet, sparkling cider by bottling it while fermentation was still "quite active", waiting a brief period of time (8 hours in this case), and then pasteurizing to stop fermentation after carbonation but before sugar depletion. P=V*T, so when T goes up and V stays the same... bottles explode.
These are two different batches. One caused the original post and was depleted when bottled. I pasteurized because I wasn't convinced I'd sanitized the bottles well enough and didn't want vinegar. That's not the one I meant when I talked about exploding bottles.