Losing less when syphoning the yeast out?

I've just racked off my two wines into cleaner vessels as there was quite a lot of must sitting at the bottom, and it's ready to drop out, get clear and then bottle. Problem is, especially in one, I lost quite a lot of booze - one is nearly a litre down. I already syphon with one of those things that sucks from the top rather than the bottom, but aside from filtering, what's going to be the best idea? Or should I top up with something?

Excuse my terminology.

Probably better to post this in the Wine thread. I used a bottle of similar wine to what I made last time and just topped up. As to sucking from top or bottom, my mind has many fun answers but basically from the top worked well for me.