Nobody has any advice on how to get rid of the crystals or where to buy cheap bottles?
As far as bottles, there are numerous resources on line, I buy mine from my local LHBS, which is more cost effective due to shipping.
At room temps, your wine is tartrate stable, but at lower temperatures, the solubility of the wine decreases, causing the precipitation known as wine diamonds. To prevent wine diamonds, bulk age your wine in carboys for a couple months at a temperature that is the same as, or lower than you will store it once bottled. This will allow the diamonds to form in the carboy prior to bottling, this process is called cold stabilizing or cold crashing. Some folks like to do it quick and will put their wine in an adapted refrigerator for a few weeks at 34 F, others simply set their wines in a cold garage during the winter, just don't let it freeze.
My wines sit in barrels in my 55F wine room for a year or two before bottling, and there are typically wine diamonds in the barrels when the wine is racked out. Once bottled and stored back in the wine room at 55F, no additional precipitation occurs.
There's also an additive that you can mix into your wine to prevent wine diamonds, called metatartaric acid. I've not ever used this product, but it is available.