Hey there Ben, this is what I do. After I've added the kmeta and sorbate, I give it a really good degassing and then add the Sparkolloid. Stir like mad or use vacuum if you have equipment to do it. Since you won't be aging this stuff very long, I don't really worry much about oxidation; just don't expose it more than you have to. After you've stirred really well to release gas, I would put the airlock back on it, move it to a warm part of the house, and then agitate the carboy using motion. I put the carboy on a couple of layers of towels on a slippery floor and then slide the carboy back and forth to shake it up a bit. This should help realease any remaining gas. As the gas comes out of solution, it will push oxygen out of the carboy and as long as you don't remove the airlock, no new oxygen gets in. Let it rest a while and shake again. Keep repeating until you don't really get any more activity in the airlock. You can then move it to an area to let the Sparkolloid clear it. Once clear, I rack mine into a fresh clean carboy. It's now time to sweeten with sugar, so using a funnel, I add the sugar to the carboy. If I had topped up, there may not be enough room for the sugar addition. After all the sugar is stirred and disolved, then you can top up with water or another light wine if you'd like. I find that after the sugar addition, there isn't that much head space left, and since I'll be bottling in less than a week, I typically don't worry about topping up.
Cheers!