Bottling Chocolate Stout

Bottling Christy's chocolate stout a few days ago was one of the more challenging bottling days I've experienced in years but it may be I've just grown a bit spoiled with the kegging system.
To start, I grabbed a box used for shipping some of the stout's ingredients to haul bottles from the basement upstairs for cleaning. The box contained nearly all my 24 ounce bottles but as I picked up the box the bottom gave way and only my panther like reflexes allowed me to quickly lower the box toward the floor as the bottles landed before a single bottle was broken.
That was only my first bottling mishap, though. As I went to cap a champaign bottle I broke the bottle's neck, wasting 24 ounces of chocolate stout and scattering tiny shards of glass across the kitchen counter top.
The damaged bottle came after nearly a good gallon of stout remained in the fermenter when my racking cane stopped siphoning sooner than I had hoped because of my inattention.
The stout has proved a challenge but I'm hoping to find out in a few days if the less than hoped for amount is worth the problems.