Do not use other kinds of bottles. The pressures are much too high. Each bottle should be cleaned and inspected carefully, and any bottles with scratches, chips or cracks should be discarded. Clean, sound bottles should be filled until the head space is about two inches. Crown caps should be used to seal the bottles rather than corks.
Caps are less expensive, and they are much easier to remove later.
Caps can be quickly and easily applied with a small, hand capping machine. Yeast contact time is very important, and a high quality product cannot be produced quickly. All high quality sparklers spend from one to four years on the yeast lees. Some home winemakers produce a three or even four years supply of sparkling wine in a single batch. Making a large batch every three or four years is a good technique.