I made two batches of apple wine (or cider if you prefer) using champagne yeast. The first batch is very small was an experiment that turned out tasty enough to encourage me to start a larger second batch.
I LOVE the bubbly character of the small batch, but am concerned about bottling. I've been reading that sparkling wines require special bottles and caps. However, I've also run across several websites that indicate bottling cider made with champagne yeast is just like bottling beer, and can be done in any bottle suitable for beer.
I'm assuming that bottling isn't even considered until the SG readings taken on consecutive days remain the same. It is my understanding that wines are agitated to remove CO2, and now I am totally confused. Agitating a sparkling wine seems counterproductive. Also, since champagne yeast is so effective at converting sugar to CO2 and alcohol, does one prime with less sugar for bottling?
Can someone clear up this confusion?