Temperature will effect the rate of CO2 production, but the total amount of carbonation (which would relate directly to the amount of bubbles rising) is determined by how much sugar the yeast ate no matter how long it took. It's a function of volumes of CO2 in solution. I'm not aware of fermentation temperature relating to the size of bubbles... any references on that? With Champagne (capital "C" only) the chaptalization does involve cool temps, but only to settle the yeast in the neck of the upside-down bottles to facilitate disgorgement AFAIK.
For finer bubbles, I carbonate at a slightly higher level. If you carbonate much over that, the bubbles actually get bigger because there's more CO2 leaving solution when you pop the cap and the bubbles join as they rise.
I've had swingtops so carbonated that they emptied (on the ceiling) when I opened them without bursting the bottle; I'm not sure that they can't stand up to Champagne levels of carbonation which (I'd have to look it up) I think run only in the maybe eight or nine volumes CO2 range. Maybe if the bails were maladjusted and they didn't clamp hard, but they should seal as well as just about anything.
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