Transferring to a fresh carboy was a great idea, as long as you only got the liquid sitting above the sediment at the bottom of the carboy. At the ambient temps you’re at, it could help it cold crash nicely. Leaving for 2 months isn’t a bad thing. Just make sure that the airlock is nice and full before you leave. That way it doesn’t dry out and expose your brew to the nasty open air, which can lead to off-flavors / infections by other yeast or bacteria.
By the way, what was your recipe for this? How much honey did you add and what is the volume of the batch? Also, how much cider was added in place of water (I’m assuming you fresh pressed your apples and added the resulting juice)? Given the recipe, it’s pretty easy to calculate what gravity you likely started around, and then we can see what the ABV is.
Also, don’t go on depth of sludge as a matter of knowing when to transfer. The final depth of slurry can be dictated by how much yeast added, fruit/spice additions, etc. One can only tell when something is done fermenting or ready to rack once multiple consecutive gravity readings are the same, showing that the yeast are now no longer active.