bottle carbing cider/apfelwein in champagne bottles

[stargate_to_Earth]

So there's a local cheap champagne here that has a hybrid cork/screw cork, It held the pressure without leaking when it was 1/3 full and I shook it up to make sure it would re-seal... I was wondering if I could use this as a re-useable bottle to bottle carb my cider in?

 

[unionrdr]

They should work fine. About 30 years ago when I was making my sparkling apple jack,I used screw top bottles & they held the pressure. Difference was,I figured out hot get the ferment about 3/4's of the way through,cleared at that point,& bottled it.
After 1 year of aging,that wine had changed flavors 4 times. But it looked/tasted like an Asti with a hint of apple.

 

[stargate_to_Earth]

so 3/4 of the way from OG to FG is the time to bottle carb?

 

[unionrdr]

That's the way I did it then. The airlock would just start slowing down. The wine was clear by then,so I'd bottle it & age for 1 year.

 

[stargate_to_Earth]

k thanks