If you have the plastic corks and wires, fine. Otherwise I would recommend using beer bottles and crimp caps (or I suppose you could use screwcap wine bottles) to hold the pressure. Whichever type you use, I would check a bottle after about two to three days, then once a day after that, until you get the carbonation you want, then pasteurize the lot of them. That will stop the fermentation so the basement doesn't become a mine field of shrap-glass.
I carbed 1/3 of my mead
In beer bottles I didn't need
It worked out just fine
As tasty as wine
And now it gets drunk with great speed