Honey in Secondary

Made an lemon apricot wheat ale on cinco de mayo. Let it ferment for the full two weeks and some change. Moved it to the secondary and added 1lb of honey and some more fruit (wanted to lighten the body, offset some of the hoppiness). Air lock went crazy for the first three days, but its been fairly calm since then (no bubbles). Wondering when it's safe to bottle (naturally carbonated with corn sugar).

Check the specific gravity. Small amounts of honey ferment out fairly quickly, but a stable gravity is the only sure sign.