Time will allow it to clear, once fermentation is done the temperature is no longer critical to keep from producing off flavors.
Until it is fully degassed I would keep an air lock on it.
If you don't mind the taste of lactose that would work fine, splenda (not a blend) would also work.
As long as it take to clear the the flavor to mellow and meld to what you like.
Yes, but be careful of any sediment that will settle out on the bottom. Bottling usually serves to rack it off of the junk, and provide smaller batches for drinking.
Hope you enjoy the end product.
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.