First of all I would say wait as long as you can before bottling. With cider it is not just done active fermentation, you want to give the yeast time to clean up and let the cider clear. (my apologies if this is where your at.)
If you have a bottling bucket, add the sugar, or 2 cans of unfrozen apple juice concentrate would work, then rack the cider into the bucket. That will mix things up. Then bottle, and let sit for a month.
I have bottled beer, cider, and meads in re-used 2 litre soda bottles with no problems. Just clean them out very well unless you want soda flavored cider. Sanitize and go to town with them.
They hold pressure very well and I have yet to have a problem with them. (I have a co-worker who drinks soda like it's air, so I get a lot of them.)
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.