1.)Hard Cider should be in Primary for an absolute minimum of seven (7) days. Of course this should not be a hard rule; If seven days have passed and the cider is still hazy, this could mean that most of the yeast is still alive and in suspension. If this is the case, i would monitor the carboy daily until the cider clears. This is important because a.) You dont want a finished Hard Cider that is hazy and full of live suspended yeast, and b.) You dont want to stop primary fermentation until the yeast is finished doing the job; The result will be an overly sweet, hazy cider that has not fully realized its ABV%. Also, if the cider has cleared but the carboy is still bubbling to beat the band- I would monitor the Cider daily until CO2 production slows considerably. 2.) To me "Flavoring" is irrelevant to Secondary fermentation. As far as i'm concerned secondary should be used almost exclusively to carbonate the cider, unless you prefer a nice, tepid "still" cider( I dont know why anyone would.) 3.) You can never have too many (). (),(),(),(),(),etc, etc, etc.