We don't know what type of wine it is. Kit wine? red/white?
Some people like to let the wine set for an extended period in secondary. It is a personal preference. I prefer not to let it set that long, especially on heavier lees.
Your present SG is 1.000. I would let it stay in secondary at least another 4 more days. Then I would check the SG; wait another full two days and check it again. If SG has changed, wait another day and repeat. If the SG has not changed in that three day period, your fermentation is finished; you can move on to the next step, which should be stabilizing with Kmeta and, depending on your instructions, likely racking and adding clarifier(s). Your instructions might call for sorbate and clearing agents, so just follow them.
If you don't have any instructions, once fermentation is finished, add Kmeta into a clean carboy; rack wine into that carboy. If you are going to add sorbate, add it now and stir very well. If you are going to add a clarifier, add it next. Let wine clear for about 4 to 6 weeks. Once clear, you can bottle or age longer in carboy.