I recommend transferring it after the first 7-10 days to slow down the fermentation. I usually transfer mine several times, every 7-10 days for a whole month. This helps the cider from going too dry. Otherwise it turns out more like champagne. I also ferment cool, around 55-60 F, for the same reason. I also usually add gelatin when specific gravity hits 1.010-1.015 to again prevent dryness, then refrigerate after that to finish. Patience is key with ciders. Give it a good 6 weeks to finish, or longer if you can stand it. Patience will be rewarded.