Slowly fermenting cider

Last week I posted an update on the fermentation of a hard cider.  It has been and is still a long process.  I've been happy to see the airlock bubbling this week though and took another gravity reading this morning.

1.012 was the reading today.  A week ago it was at 1.022. See the story here.

At what point will it stop?  Next week, if no change, I will bottle it.  Or if at 1.000 I will bottle.  Priming sugar will give it some carbonation too.

Taste is very tart, and a little sour.