too much between fermentation and stablizing ?

so wen making the island mist kits, my main question comes to filling the carboy and how much to leave out.

with my last batches of wine, i transferred a lot of liquid to the carboy and left maybe 2" from the top.

after sitting for the stage 2, i had to remove a gallon of liquid just to add the package(s) #3 (metabisulphite) and package(s) #4 (sorbate). i have the drill attachment to stir around the contents and it is still a ton of co2 that comes out. i always have a problem with the amount of bubbles in the carboy. i'll then add the clearing agent, stir around and then wait....

At this point, cap it for 30 mintues for the bubbles to go down, add the liquid back from the gallon i pulled out before, filled it up within 3" to the top of the carboy, and that's where it sits now to be bottled this weekend.


is this process ok, or am i screwing things up with the removal and amount of liquid going back into it ?

 

all I got is my friends basement right now which is cold in the winter months. I might move the wine to the same room as the furnace which will be a little bit warmer of a place for the process.

maybe i should look into one of those heating belts or something for the fermenter and the carboys.