First, bottle in pressure approved bottles, like swing top, beer or champagne. I've done several batches of cider where I ferment to dry, allow to clear, rack onto the ferment able sweetener of choice, then bottle. Always fill a plastic pop bottle at the same time. When the plastic bottle is hard, either pasteurize the whole lot (there is a thread on that in the cider section), or put it in the fridge and drink fairly quickly.
I don't trust ec1118 not to carbonate in the fridge, I've had it happen before.
If you bottle while still actively fermenting, you will have murky wine, by clearing first you have minimal sediment.
Their is a complex traditional method that involves alowing sediment to fall into the neck, then freezing and cleaning it out, then recorking, and a way to force carbonate, neither of which I know much about.