Help! Opening bottles undermining settling process

[CrissCross]

Hi!

So I've made some On The Rocks Mixed Berry cider, and it's been left to settle for over 2 weeks now. I opened a bottle the other day and when I did, it exploded with the pressure and fizzed over the top like a shaken bottle of coke would. This then led to bubbles obviously shooting towards the surface and in the process it brings up and mixes in all the sediment which has settled on the bottom.

Now I'm not overly fussy I'll still drink it, but I'd like to try it how it's meant to be drunk, when it's clear and tastes more of mixed berry.

Was just wondering if anyone had any idea why it's doing this (I did use more sugar than normal in my priming solution - put 150g in 450ml as opposed to 100g) and if so, how to fix it? Would opening up the bottles slightly relieve pressure and then reseal and resettle help?

Thanks in advance

 

[aamcle]

Wait longer before you sample, another couple of months should tighten up the sediment.

Alan