Tell us about yourself!
Great story! Glad you didn't get hurt. Apparently there was still some sugar of one form or another in the bottle. I believe yeast will stop fermenting when it runs out of sugar. At least, that's been my experience. I once brewed a batch of beer with some yeast that needed a higher temperature than I usually use, and didn't wait long enough for the yeast to eat up all the malt sugar. It took a long time for my (home) office to stop smelling like beer from the few burst bottles. I quickly chilled the unburst ones and drank that stuff up quickly. Opening those over-pressurized bottles was always an adventure. After reading all the comments I've just got to look up a ginger beer recipe. I tried making ginger-flavored beer, but it was horrible.