The problem is that the cider is still under active fermentation - even if it does not look it. The yeast is consuming sugar, producing CO2, alcohol and flavours. The CO2 gas is over-pressurising the bottles.
Bottling incomplete fermentation into glass can be dangerous!
The simple advice is to just wait, then bottle only when fermentation is complete. A small amount of sugar (or more juice) can be introduced into the cider at bottling time to provide just enough further fermentation for carbonation.
So how does one monitor the progress of the fermentation? There's a few devices to measure this. A "hydrometer" is a simple floating density meter. As the yeast consumes sugar and produces ethanol, the density of the liquid deceases (the density of ethanol is less than that of water).
When the changes in density stop for 3 days, and the stopping-point is at an appropriate finish, you can infer that fermentation is complete. Then it's OK to bottle. Side-Note: a poor fermentation can stop half-way, then restart later - say because of cold temperatures, that's why it has to be a reasonable stopping point too.
Failing this, in a PET bottle (i.e.: plastic soft-drink/soda bottle) bottle after 10 days, but then test for carbonation by squeezing the bottle. When it feels somewhat hard, put them in the fridge. This will slow the fermentation, not stop it. If left long enough, the PET bottles will still over-carbonate, even in the fridge.
