Topping off racking

I am new to wine making and made my second batch, this time apple wine. My first batch was blueberry wine and I learned my lesson about racking since I have more sediment left in my blueberry than I'd like. Oh well no one starts out as an expert right!

Anyway, each time I rack my apple wine should I just go to the grocery store and buy apple juice to top off? That will start some more fermentation again right? I would like to not make it too sweet since I prefer my wine on the dry side.

Thanks in advance for your help!

I was wondering the same thing recently and I saw a post by Jack Keller he suggested topping up apple wine with an inexpensive chardonnay.