Last night we bottled the cider. It had stopped bubbling. I added 1/2 cup of corn sugar so it can bottle condition. We tasted it, and it tasted good. It was still very dry with none of the original sweetness of the cider. It's down in the cave where it is nice and cool, and the bottled cider is hopefully building a nice (not explosive) carbonation.
If I do this next year. I am going to use the same cider and let it ferment for two weeks. Then I am going to kill off the yeast and keg it and add carbon dioxide as a gas rather than bottle condition.
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