questions for you first (with some answers)... not trying to be condescending, just not sure your skill level.
1) How have your rackings gone?
You should rerack it every few months until it stops dropping lees (the layer of dead yeasties at the bottom)
2) Have you stabilized?
Generally once it has sat for a month without dropping any more lees you stabalize by racking onto sorbate and campden. 1/2tsp sorbate and one campten tablet per gallon. I just dissolve them in a cup of warm water, add to the next carboy you plan to rack to, then rack the brew in question to this next carboy. If you plan to sweeten to taste do so now, and wait a few weeks to make sure it doesn't start fermenting again. If it starts bubbling and fermenting, wait it out and repeat process. I don't know that you'd need to add as much sorbate and campden for the second stabilizing attempt... I'm sure yooper the like will chime in any moment with help to that one.
If it's clear, and stabilized then...
I siphon my brew into a bottling bucket or ale pail and bottle from there. Just hold the bottle to the tap and fill. I like to do a verity of bottles... 1.5L corked, 750ml corked, and then a bunch of 12oz, 1L and various other sizes with crown caps. Caps are WAY cheaper per bottle than corks. Doesn't age as well but makes for smaller servings and samples. Also if you use beer bottles you don't have to worry as much about fermentation restarting. That would break a wine bottle or shoot out the cork, but with a beer bottle you can get some nice sparkling wines without too much worry.