That is the reason for topping off. It is to lower your headspace, or the space above the wine in the container. If it is still fermenting and putting out co2 you more then likely didn't destroy your wine. I do suggest topping off though.
The real question is why are you bottling anything after 10 days? Or are you referring to how long its been since you bottled some?
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port