My experience with apfelwein is that the bubbles are just co2 being released. I let mine sit in the carboy for a month and bottled it. Half I bottled still and the other half i bottled carbed
After 2 months in the bottles the still batch carbed up, i know for a fact fermentation was done as it was bottled at .0996, others have told me that i didnt degas it and basically it reabsorbed the co2.
hopefully that answers a question, if you in doubt rack it to a secondary or just let it sit for another week or so.
primary:15 minute Cascade Pale Ale
Primary 2: Cream of 3 crops
Primary 3: Sam Adams Holiday Porter Clone
bottled:BM's Blue Balls Belgian Wit
15 Minute Cascade Pale Ale
DryHopped Cream of 3 Crops