yes you can bottle it like beer. Ed Wort suggests 3/4 cup of priming sugar.
I wouldnt do the apple juice primer without some research first, it might be too much sugar and you might get bottle bombs.
it is german style dry cider. it is not supposed to taste like woodchuck, etc. its very smooth. the flavor will come out in time. as i've said, mine has a slight maple syrup taste at 8 months.. Its very good and very smooth but it doesnt necessarily scream APPLE CIDER at me.
why dont you just leave it be and then you've made Apfelwein. After you drink your batch in all of its glory, you can take notes and alter the next batch. For instance, a friend of mine used 2# brown sugar to mix into the juice instead of Corn Sugar. The brown sugar doesnt ferment all the way and it leaves a lot of sweetness. Tasted much more like a sweet cider instead of dry, as the Apfelwein is meant to be dry.
What do you mean 'top off the carboy' ?
Fermenting: 12g Elevated Line California Lager
Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...