After going to "secondary" @ around SG 1.020-1.000 I'll wait about 7 days to begin checking SG to see if wine has gone to dry - usually finding SG around 0.096-0.092. The next phase for me includes racking as Julie said to a another clean carboy, stabilizing with sulfite and k-meta stired in, degassing by stirring, back sweetening, adding clearing agents and stirring and finally vacuum degassing over the course of a few days. I'll rack again off the heavy sediment for several months of bulk aging. With kits I pretty much follow the directions until instructions say to bottle at which time I start a bulk age. Good luck!