Wow, 4 lbs sugar and Champagne yeast. Your not starting small and simple that is for sure.
I think your on track, just let it clear until you can read a newspaper through it like a magnifier.
I would recommend you pick up a hydrometer, it really is a powerful tool, and it helps you learn what is really going on. In time you may be able to just wing it and "just know" what is going on etc.
With ciders I rack to secondary only after I hit the 1.000... level, and secondary is only to free my primary up.
david_42 - What you don't like ketchup? You ketchup hater you!
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.