I'd keep watching it for a good while. Apple juice has a way of pushing yeast along, and in your case the yeast has not reached its alcohol tolerance. It is quite possible that one month from now, the gravity will be a lower.
Whenever you add juice (or other liquids) to a fermentation the results can be unpredictable. Changes in the pH can speed or slow sedimentation, and the phenolic elements in the juice can bind with proteins and yeast particles to drop them out. That doesn't mean they won't keeping function though, so I would be very patient before bottling.
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."