A bit of cold helps it clearing.
A fermentation that fast indicates a decent temperature. Now put it out in the cold that might help clearing.
Luc
wine-o
Luc is not a kit maker. He is very knowledgable, but do NOT follow his advice this time.
If you put it out in the cold now, it will be difficult to degas, and slow to finish fermenting. You need to degas before expecting the wine to clear.
First, you need to keep the wine warm, and allow it to finish fermenting. Yes, .995 is lower than .999, and .992 (my expected target) is even lower. Let the wine finish fermenting.
Once it has reached that point for a few days, rack it again. Then add the sulphite, degas well, and then add the F-pack (sweetening blend). You may even need to add a small amount of extra K-meta.
It is possible that you will need to get another clearing agent to add after all the rest.
BTW, is there some reason why you have chosen not to follow the instructions? One of a winemaker's most important attributes is PATIENCE. You will have to learn to be patient. The 28 days that the instruction sheet calls for is not long enough (IMO).
Steve