Soflavino, Campden is K-meta. Potassium sorbate is used to prevent re-fermentation. Sitting at 0.990, I would say that it is finished fermenting. There are two schools of thought on adding K-sorbate. One is, if the fermentation is complete there is no need to add it and the other is, it is added protection against re-fermentation, but that would be your call. I sometimes leave it out if I am confident that fermentation is complete.
I assume that you made this wine from fresh fruit. I base this on the statement that you added Campden before pitching the yeast. Since it has been going for 2 months, I think it would be okay as long as you have it under airlock. The safe way to answer your question is to do a test on the level of free SO2. Perhaps since this is your first foray, you may not have the test equipment or the knowledge on how to do it. If I were you, I would keep it in the carboy for a couple more months, then add 4 crushed campden tablets dissolved in a small amount of the wine, let it sit for a few days and then bottle it.
This is what I would do. You may want to get some other input. In any case, you don't have to do anything right away as long as it is under airlock.