Well, don't sue me if your wine tastes like cardboard, your testicles shrivel up, you get erectile dysfunction or cancer, but I think you'll be ok leaving it in there for now instead of transferring, which always comes at a slight risk of (additional) oxidation and/or infection.
For future batches, brewing-grade equipment is probably the way to go (I use a Mr. Beer "keg" to ferment Apfelwein continuously, i.e. I keep re-using the yeast from the previous batch. I use Better Bottles for my regular beers, glass jugs for my 1-gallon experimental brews and a bucket/ale pail for my sour beers).
And don't be afraid to play with your Apfelwein - different yeasts and different amounts of sugars produce hugely different results.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II, Orange Blossom Mead, Fat Man Porter
Primary:sLambic I, Janet's Brown
Secondary: Toasted Caramel Port, Flanders Red
Kegged: Hefeweizen, Centurion Falcon IPA< Dark Saison
2013 dump volume: ~2 gallons