Steps for making Rose?

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Wow, so timely! I pulled juice out of my Merlot crush today, watered back, aciduated, to make a rose, pic below.

It’s just juice at this point, with 50ppm of SO2, which is there to clear out any bacteria, but also serves as an antioxidant. I give the SO2 some time to kill the bacteria and for the real dirty stuff to settle, so I can rack off. I did some stirring with a Chardonnay, but I haven’t for others.
image.jpg
 
I have a small amount of rose that just finished fermenting (Carboy on the left). About 2 gallons. The carboy it is currently in is my smallest carboy - should I top up with a ton of similar rose or just sulfite it’s and hope for the best with that much head space?
 

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