I would handle the bottles with EXTREME care if you are getting champagne gysers.
Not sure why or what instructions you were reading, but most fermentations take longer than 4 days to finish properly. By bottling so soon, your yeast are still actively fermenting the sugar and creating a crapload of CO2.
The issue with this is that those bottles are getting over pressurized by the yeast, and they can literally explode like mini glass shrapnel grenades severely injuring anyone nearby.
Get them all into the fridge asap to stop the yeast from fermenting any more. Seriously handle them with care while moving them, i would wrap them in a towel or heavy blanket while moving them, and keep them wrapped in the fridge if you can or else they may pop in there and create a chain reaction of mess.
You may need to just uncap them all in the sink and let the excess CO2 out, then you can try recapping but you bottled so early its likely to happen again...the batch maybe just screwed lol.