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If this is your first attempt at disgorging and bottling, have plenty of help on hand, and lots of vessels to catch your overflow when the yeast plug pops. It can be a mess and you can lose a lot of champagne! Also have a couple of buckets (one of fresh water, and another of sanitizer) around to dip your hands between bottles.
You'll need to decide whether to fortify with brandy (generally designated as Brut Natural), dry white wine (Pinot Chardonnay), etc. Spend some time doing the research and call around to some Sparkling Wine houses here in the USA for some insight.
One more question. Did you use "bellybuttons" (I think the proper name is "bidules"), they're plastic cups looking kinda things that help collect the yeast in the neck. They go in open end into the bottle and they sit between the wine and the crown cap; and are pretty helpful in the whole process.