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Put several bottles in a 5-6 gallon bucket. Any drips or spills are easy to clean up. If you don't already have an extra bucket they are $3 at the home improvement stores.

Also new to winemaking and my kit came with a better bottle. What is the best degassing technique with the better bottle? Drill attached to one of those stir wands? Can you splash rack without vacuum?

It sounds like the 70+ deg F temp is important for primary fermentation, secondary, and clearing. How about bulk aging in the carboy? Why is the fermentation temp so critical. The spec on my yeast says it is good down to 45 deg F. Obviously it will ferment slower at lower temps.