Abbey Grand Cru - another slight cockup

Bottled the Abbey Grand Cru, all went well but I forgot that I'd adjusted all ingredients for 60 bottles of 500ml and needed to top up the bottling bucket quantity to 30 litres with cooled boiled water. It was only when I counted the bottles at the end of bottling and found I had 51 bottles and not 60, that I realised the mistake. I did a quick calculation and it means that the ABV% will be closer to 11% and not 9% and the flavours more intense. I suppose there are a lot worse mistakes I could have made. I used champagne yeast in the bottling bucket so it should ferment in the bottles ok, with 7.5 oz sugar. I suppose it will be a bit fizzier that it should be also - hopefully there will be no exploding bottles! Still looking forwards to it.