After you have left your cider for a few weeks, it will clear as the yeast settles, and it will be ready for bottling. It may not be completely clear, but that doesn't really matter because it can clear in the bottle.
For each wine size bottle, you will need to prime the bottles by adding just over half a teaspoon of sugar to each. This will restart the fermentation, but because it happens in a sealed bottle, the carbon dioxide released gets dissolved into the cider and creates pressure. When the bottle is opened later, the pressure is released, allowing the gas to esacpe, which creates the sparkle.
You should use bottle designed to stand pressure such as bottles made for sparkling wine. Seal your bottles with corks and champagne wire cages. You can use beer bottles with crown corks, but this needs a special tool.