What are my options to salvage the bottles? Pasteurize the bottles in 190F water? Freeze them? I'd rather not uncap them since they will gush out.
Okay, I realize the question was 4 years ago, but for anyone else wondering the same thing. NOOooooo! If you heat capped bottles to 190, I am 99% sure they will explode. If you freeze them they will explode... If you un-cap and then heat them to 190 they will boil out the alcohol and your stuck with o'douls.
Unfortunately I have no good answer. Refrigerating may slow the yeast enough to cease the effects until you drink it but if they are already under too much co2 pressure, nothing short of opening them will relieve it. Opening the bottles and pastuetizing at a lower temp may be your best fix, but then you still need to figure out how to "prime" your bottles again for recapping. You can't just add sugar, because the yeast is dead at this stage.
Man, I'm not help at all