Another way that prevents bottles from exploding is corking with wine corks slightly slices across to hold a thick thread that wraps around the neck to hold the cork against pressure. It’s quite weak seal that should pop before the glass.

My friend once had some bottles of sparkling hard cider bottled like that (naturally explosive), left for a trip in winter (Texas), temperature went below freezing, so his landlord (old redneck lady with confederate flags and deer skulls on her house) went into his place and turned on gas stove. Sure she forgot to turn it off when weather normalized to regular +10C, so when he came back, it was hot sauna with apple flavor, but no broken glass at least!