looks like if they are in a dorm, they have no choice but to let it dry all the way out since they don't have access to a chest freezer or even a stove to pasteurize the bottles. In your case, I'd keep it where it is until the gravity is close to 1.000. Its not imperative fermentation is 100% complete, but it wouldnt hurt. When your gravity is stable rack to the (clean, sanatized) carboy, top off with more juice to take up any head space and fit with an airlock. You are going to want to let that sit for at least a month. After about a month (its still going to be pretty tart at this point since it probably fermented all the way out) bottle. You will probably want to add about 3/4 cup priming sugar to the bottling bucket. Bottle in beer bottles with crown caps. Let that sit for another month to a year. They should be carbed in a week or so after bottling, but will probably be very tart and taste like jet fuel. Saying that because Ive brewed the "apfelwein" recipe. Its essentially the same (juice, 2lbs sugar and wine yeast) and really isn't drinkable until the 1 year mark.