wine bottles are fine. if you plan to sweeten, you either need non-fermentable sugar (lactose, or an artificial sweetner like splenda)...or you use campden/sorbate to nuke the yeast, then sweeten with sugar/honey/whatever.
if you sweeten, take a known volume (like 4oz) and carefully measure your sugar, and taste as you go til it's right. then do the math to convert to the remaining volume.
and stir gently...you don't want to oxidize it.
i like synthetic corks vs. real cork. no issues with drying out or crumbling.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10