I leave mine in the carboy until I can see through it and then I bottle it up and carb it a little with 5 oz of priming sugar to 1.5 cups of water.
Still haven't tried to make it sweater with a non fermentable sugar, but have been getting lots of requests for that.
As for the leaving it to the 8 to 16 month mark, they aren't kidding. I have some that are near the 18 month mark and people love it. I usually make two batches at a time just so I can have some well aged apfelwein on hand.