Is it time for secondary?

So-

I put together a batch for International Mead Day this year- about 10 pounds of clover honey and 3 pounds of buckwheat.

It was going along just fine in primary, I think- I don't honestly recall the OG (stupidly, I only now started keeping a brew journal) but it's down to about 1.040. That's a little sweet for me.

I assume it's still fermenting, because there are teeny-tiny little bubbles going on (no airlock activity, there aren't enough bubbles for that), but in any case- it's been about 2.5 months, it's sitting on the yeast, and I'm a bit concerned. If I rack it (to avoid weird yeast-related flavors) will the ferment stop completely? Can I leave it safely there til it hits 1.025-ish?

Help please- thanks!

(Also, it tastes strangely like apple juice at the moment... not bad, or anything, but definitely appley...)

I'd say rack it & let it secondary for another 2-3 months.

Excellent- and it will continue eating up sugar in secondary, from the yeast that remain in suspension?

Yes, it will...and any other yeast you accidentally stir up...