Priming means adding some sort of fermentable sugar for the yeast to eat. After the bottle is sealed, the yeast eat the added sugar & make a small amount of additional alcohol & carbon dioxide. It's the carbon dioxide that carbonates the liquid. You avoid bottlebombs by using the proper bottle(s) for your application & adding the correct amount of priming sugar.
You might find this link useful, it's for beer, but the priciple is basiclly the same.
This will also help
I'm guessing you want a sparkling wine, but with a level of carbonation closer to beer or soda than higher like champagne. I've learned that some wines just don't work well with higher levels of carbonation; apple wine doesn't carbonate the same as champagne.