1) Is there residual sugar if so, the yeast will eat and make co2 until there is no sugar.
2) What is the abv? If it's too high, the yeast may not work.
Freeze&deplug is for making sparkling wine clearer. Great if you can do it. Not necessary if you don't mind drinking a tiny bit of harmless yeast.
Example if the abv is from 6-10% and is fully fermented with no remaining sugar... Then you mix in some sugar (based on charts and calculators to find desired carbonation level). Bottle it in proper bottles and leave it for 3 weeks minimum. Then you'll be fine and not need to do anything else.
American champagne bottles take beer caps. European style takes corks (and wire holder) or extra large caps. You can also use beer bottles up to a certain pressure.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.