I’ve had varying luck with bottles like that, sometimes they don’t hold pressure and you end up drinking flat beer. Using those lids on standard wine bottles and carbonating in them is a recipe for creating high velocity glass shrapnel.

Are there any you’d like some help with in particular?

I brewed a bock and some wild yeast saison last month (combined mash, separate boils). I mashed way too hot and underpitched the lager yeast so the bock is kinda stuck with way too high a FG. The saison has been slowly plugging away as the yeast is (likely) diastaticus so it should at least eventually finish…