Hey Guys, I have a Batch of Pearish (4:1 pear to apple juice 100% pure) Cider. I added honey to bring it up to 1.055-1.060 (my notes are not with me it was a slight over shot of 1.055) and Pitched it with a champagne yeast (its what I have on hand right now) and am wondering What the best method to make it carbonated without the Bottles blowing up (I kinda want to use glass since they look nicer) i see they have carbonation Tabs .. or I hit it with a small amount of sugar then bottle it. But does this work if I have cleared it? Thanks Guys and Gals