I below is a message from Tony that was very helpful. Wanted to share it with all.
f you have racked off of gross lees and topped up to within three inches of the top of the bung hole, you can now leave it for the alloted secondary time (days they say to leave in secondary). Since it's topped up no need to rush out of secondary, I do one or two weeks whatever fits my schedule at home. Them follow instructions for clearing (I rack back to primary bucket for the stirring process then rack back to carboy for the weeks of clearing) If you need more wine for topping up for clearing you can use the bottle from your refrig. Actually I pour this wine in primary bucket so it gets mixed well with clearing agents and properly degassed. If you have extra at racking back to glass, put the extra in a bottle with an airlock (small bungs are made for this or use the universal upside down). That bottle sill settle and clear just like and on the same schedule as the carboy. AFTER your wine is clear and you rack off of the fine lees (clearing sludge) you can sue the clear wine on the bottle to top up the carboy if you let age another few weeks in carboy, or just add the clear wine to your wine getting bottled. Always rack off the fine lees to another carboy or primary bucket for bottling, never risk picking up some sludge when bottling. Relax, it will make sense when you go through the steps if you remember only clear wine goes in bottles for drinking. If you think this is clear feel free to copy and paste the above into your thread for others that might do a search in the future. Enjoy!