What to do after my wine has fermented out

[Robotman]

Ok ... sorry but a bit of a newbie question . I’m sure this is a common question but I wasn’t sure where to look.
Ive got 30 litres of wine on the go, 10 ltr s of that is supermarket juice based.
I’m still a little uncertain of how I get to the bottling stage.
I’m at the 6 week stage with some of my wine. I’ve drained it down,
removed any sediment and put it back into the clean demijohn. I gather this is classed as racking
How many times should I do that ?
I’ve checked it with my hydrometer and it appears I’ve finished fermenting.
I think I need to degass it then I’m slightly confused about what chemicals I should add
I’ve read about campden tablets, pottasium Sorbate and finings to clear it
Is there a one stop route to getting my wine from where I am now to get to bottling and drinking it ?
All recommendations welcome
Steve

 

[Chippy_Tea]

This is what i do -

Rack into a sanitised DJ onto a crushed campden tablet. (you have already racked so just put the crushed campden in next)

Degas by covering the DJ neck with a clean hand shake for a couple of seconds release your hand letting the CO2 escape and repeat a few times until it doesn't hiss much when you release your hand.

Add wine stabiliser - i use youngs wine stabiliser & fermentation stopper.

Give it a shake.

Add finings following instructions. (KwiK Clear or Youngs Clear It are fastest)