To avoid confusion, it's good practice to write your s.g. to three places after the decimal point. You stated your s.g. is down to .99. If you mean .990, it's done fermenting! It's ready to be stabilized with kmeta and sorbate. If you don't plan to backsweeten, you can skip the sorbate, but most fruit wines benefit from at least a little sweetener to bring out the fruit flavor.
As others have noted, 2 key points are not letting it sit on the gross lees for more than a week or two, and minimizing headspace. Beyond that, wine is a great hobby for procrastinators! Just keep the airlocks full (the water can evaporate over time), and dose with kmeta every 3 months or so during bulk aging.
Like others, I have pretty much moved to a rack-fewer-times methodology. The directions for the kits I have done said to rack it once after 2 weeks of fermentation, then leave it alone until it's time to bottle 4 to 6 weeks later. (Those kits did not have skins with them, so no gross lees to deal with, but my point is kit makers don't suggest you rack a bunch of times.)
For fruit wines, I agree with
@BigDaveK - let it bulk age for several months after clearing. I, too, bottled too soon on my first few batches that looked clear, and ended up with sediment in the bottle. Not a huge deal - just have to pour carefully.
As a new winemaker, you are probably going to be anxious to consume the fruits of your labor, so I suggest you look at the Skeeter Pee (lemon wine) and Dragon Blood (fruit + lemon wine) threads for quick drinkers. They do smooth out over time, but they are delicious almost as soon as they're done fermenting and they are cheap to make!!
Edited to add a warning: carboys breed like rabbits. "Honey, I need 2 more 3-gallon and another 5-gallon. Oh, and another fermenting bucket - then I can do another batch at once! But wait, now I need another carboy ..."
Edited to add one more note: one US gallon is approximately 5 regular size (750 ml) bottles or 10 splits (375 ml bottles). If you plan to collect used bottles, start now and clean them. It's much easier to clean and delabel a few at a time than 25 to 30 bottles at once.
so i would have to get a 3 and a 1 (you guys spelled that out) but in our discussion the man there told me I could just add simple syrup to top off my carboy. He said the yeast would just start right up and all would be well. So i came home and topped it up with simple syrup, but no activity. I guess that is ok because it is definatly done but now I am worried that maybe it shouldn't age with this extra sugar in there. Everyone says to wait until many months have gone by and its ready to bottle before adding sugar to backsweeten. Did I mess it up adding the syrup in there? (It is still not sweet at all and the SG didnt come up, it is still at .990 or a bit lower. I added 4 cups sugar in 2 cups water.) Or is it just best practice to add sugar much later rather than now, and it won't matter, and relax? And should I add K-meta now? It is not doing anything at all and it has been 2 days. Not even a bubble. It is a bit cloudy so there is settling left to be done I'm sure. Do I have to worry about bacteria?
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