congrats!
26 bottles is a bit low, usually beginners leave too much sediment behind on racking from the primary bucket to carboy. dont be afraid to bring over all liquid, even if its cloudy, even if its also some of the sediment. at that stage, salvaging as much of the wine is your primary goal. you can also pour the leftover cloudy liquid into a gallon jug and let the heavy solids settle out for a bit, then grab the remaining cloudy liquid as well.
same on carboy, if you are topping up to within 2" of the bottom of the stopper after clarifying/stabilizing, then you should be getting closer to 30 bottles or even a bit more if youre using italian glass carboys.
you can learn alot just reading the posts here, tips & tricks mostly. degassing is a common subject and something many beginners dont get quite right the first time.
after you get that zin/cab going i would suggest getting some white wines fermenting, two batches at least, because both of those reds are really going to show best after at least a years aging in the bottle... whites are generally quicker drinking and can be quite good in as little as 6 months... so its always nice to have several of bth reds and whites in different stages of maturation... also, for drinking almost immediately, consider using the leftover slurry from one of your reds as the starter for a batch if skeeter pee, which can make 5 gal+ for under $20 or so in ingredients and is ready to drink a few weeks after bottling.