Priming error - risks?

[NormanHurst]

I have just bottled 20 x 500ml bottles of my second brew - another AG SMaSH. I batch primed with 60g sugar dissolved in a little hot water then cooled. I added the syrup to the bottom of bottling bucket then syphoned the beer out of the FM bucket on top. In my head, this batch priming would ensure an even mix of the sugar.

Once I bottled the beer there was a small amount leftover in the bucket so I tipped into into a glass. It was unmistakably sweet - clearly the sugar solution had not mixed evenly.

I assume I am now going to have a batch of flat bottles and ridiculously over carbonated bottles - and no, I don't know which is which.

Beyond learning from the mistake, is there anything I can do and will the over carbonated bottles explode with the pressure?

 

[Joust]

Maybe put a plastic sheet down!

 

[An Ankoù]

You dissolved and cooled the sugar, ran the beer onto the syrup and then filled your bottles, presumably from a tap at the bottom of the bottling bucket. I think you've likely got a good, even mixture. Beer sweetened with 6g sugar per litre tastes horrendously sweet anyway. I shouldn't worry.

 

[NormanHurst]

Thanks both. It did taste like more than 6g/L - or at least sweeter than a wine with that level of residual sugar, but I probably wasn't factoring in the lower acidity of beer which would accentuate the sweetness. I did consider wrapping the box in plastic and storing outside, but on reflection this might just make things worse and ruin the batch with excessive heat. I'm going to just hope for the best and rethink the priming approach for brew #3 to avoid 4 weeks of worry!