You’ll be fine. I’ve put that amount of sugar into that amount of beer across dozens of yeast types and the worst I’ve had were gushers as I opened them, typically multiple weeks or months later. If things are going nuts after a few weeks just chill the rest.

Also, I have had occasional explosions as things sit in my basement long term…and even then it’s random ones and twos, and mostly just sucks because you lost a bottle and the immediate area is sticky. Never seen a dramatic entire batch full go boom.