You did not loose volume due to fermentation but due to racking, a little liquid was left behind with the sediment. Right now don't worry about that, you still have a layer of C02, and you should have some good drinks there.
You want to give it at least 3 weeks in secondary, if you have a hydrometer use it to ensure the gravity has stayed the same over four days and it is clear. Depending on the yeast you used it may take longer or a shorter time.
If you want it carbonated, you will need to add sugar when you bottle it (just a little, there are threads, wiki's, etc that detail that on this site).
Still or carbonated is good and I actually kind of like the stronger ones still.
Depending on what region your in, generally hard means alcoholic, cider in most places means cloudy and not filtered.
I hope this helps, and I also hope you enjoy the final product as much as I do. Best of luck and don't worry about it.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.