Shot the corks across the basement. The 3 Magnums that were left from the same batch survived, although one cracked the wax. I already transferred everything to a cooler and covered them in ice.
This was a Cyser I made in the fall of 09, bottled in the summer of 10. Yeast was 71b, finished sweet at 1.020 and 14%. Pretty sure the last time I had one of these was Thanksgiving, and it was clear with no indication of carbonization then.