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My first batch of fig wine has been in the carboy for several months now. I have about 2 inches of lees on the bottom. I have taken the specific gravity a couple times over the past week at it is .997. Some questions...should I transfer wine to another carboy and then sweeten?...or just leave it...

Making fig wine....just removed the fruit from the fermenter after 5 days...measured .996...dry. Guess I did something wrong...can I fix this? I have not transfered to Carboy yet and I know I will need to add some water to bring it back up to 6 gallons...can someone give me a steer on what I can...