OK,
Here are a couple of recomendations. I am sure others will chime in as well
1) At 1.00, keeping in mind that your hydrometer might not be THAT accurate, you are probably finished with fermentation. Temerature is not that important now, but try to keep the temp from any drastic changes or dropping below freezing.
2) At this point, I would try to keep the wine steady and not stir it. Your goal at this point should be to get rid of the "gross lees" or sediment (dead yeast, pulp, etc that is currently in your wine). For the next couple of days (perhaps even a week or two) keep the wine still and allow the wine to clear ans settle. You should notice a thick layer of "schmootz" at the bottom of your jug. When the wine looks clear, and the layer of schmootz has formed at the bottom, its time to rack!
To rack, get yourself a length of clear hose (you can get this at lowes) and syphon the wine into another, clean, empty jug. If you do not have another jug, then sypon into a pail, then return the wine into the original jug (after it has been cleaned).
While syphoning, be careful to try and leave the thick layer at the bottom behind. This layer should be disgarded. Once syphoning is complete, add a little k-meta and top off the new jug with some simular store bought wine (never water). It is now very important to kee the jug as full as possible as any prolonged exposure to air can ruin your wine.
3) Your wine might be boring, but the wine is young. if you want to add a little more complexity, add about 2 or 3 oz of medium toast oak cubes before you top off your new jug.
Hope the above helps.
johnT.