It's quite normal, when making a sparkling wine, to make it as a dry, still product and then use "methode Champenoise
" to make it sparkling.
As you won't have the kind of kit that "they" use to do this in a commercial way, then you're gonna have to probably just make it as still mead, then when bottling, prime the bottles with either honey or corn sugar.
I have no idea about what sort of pressure the Corona bottles can handle, so I'd suggest making it dry and still, and then just racking it (or even using finings) to clear it (no sulphite or sorbate). Then priming with a 1/4 teaspoon of either (the honey could cause a little bit of a haze, but that should drop out).
You're probably gonna have to age it both in bulk and then in bottles.
As for how much honey etc, well I'd suspect you're gonna have to measure the gravity of the apple juice, then add honey a bit at a time, checking the gravity in between. A starting gravity of about 1.090 will give you 12% ABV if fermented dry, it depends on the yeast but something like Lalvin 71B would be good as it will metabolise some of the malic acid found in apple juice.
Dunno if any of that's helpful ????