First off, you can't bottle anything carbonated in wine bottles. The cork will pop out, and if you somehow managed to keep it in, they're too thin for pressure and may explode. You'd have to bottle in champange or martinelli's bottles and use a cork and cage system or even bottlecaps. Or, you can use beer bottles too.
The main problem with trying to carbonate cider is the yeast will eat all the sugar, making it dry. Trying to backsweeten will only result in the yeast eating all the sugar until it's dry again. You can try using splenda to sweeten, as that's an unfermentable sugar and then add your regular bottling sugar. Anything else would need kegging equipment and killing the yeast.
There is a very fine line between "hobby" and "mental illness."