I'd drink it. As long as it doesn't taste or smell nasty, what's the harm?
There should be a nice protective layer of CO2 on top of the liquid, preventing spoilage, not to mention the preserving qualities of the alcohol. The only issue I can imagine would be be off-flavours if the brew was left sitting on the lees too long, but when you think that chardonnay wines are deliberately aged on the lees (like most of my country wines are) then I'd say even that's unlikely.
Have a taste and if it's OK get it bottled and get it down you.
Thinking about it, a simple test to see if you have enough viable yeast cells to produce secondary would be to put a splash of cider in a bottle and a pinch of sugar. Stick a bit of cling film over the neck and secure with an elastic band. If there's no positive pressure against the cling film after a few days then assume the original yeast is dead and re-seed with a little fresh stuff.
Also just thinking: a fresh culture might not enjoy a high alcohol environment, so for peace of mind it might be better to let it ferment out in a little apple juice first, just until the foam dies back, then add it to your demijohn. Shouldn't take more than one or two sleeps.