Do you have a hydrometer? If yes, take a gravity reading and it's done when it is the same for around 5 days. Ciders continue to ferment, but much slower towards the ending in my experience.
If not, I would just let it sit for at least 2 if not three weeks in primary, then rack to secondary. Then leave it in secondary until clear.
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.