I would wait, having that extra yeast may be a good thing in that it will provide a good population to clean up and make it everything taste the way it should be.
Personally, I have gotten use to the flash light inspection when it's dark. Just shine it through the carboy and look for bubbles and haze. Any bubbles and it's not ready to bottle.
Haze can vary depending on your juices, etc. But it gives you a good ideal of what will be coming out of the bottle.
Of course crash chilling, stabilizing, etc speeds up things. But I just like nice dry ciders that makes my spelling even worst than normal.
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.