Is this a WE Selection series kit? If so go ahead. You just checked your SG 3 days earlier than the kit instructions
say to and found your wine dry. I don't see where the instructions want you to mix the sediment back in - see step 2 of instructions which says to leave the sediment behind..
Stabilizing and Clearing instructions that I'm looking at says...
After 10 days, check your specific gravity.
It should be 0.996 or less. If it is higher than
0.996 wait 2 days and measure again—
remember, temperatures below 22–24°C
(72–75°F) will extend fermentation time.
If you do not verify this gravity
reading, your wine may not
Before proceeding, clean and sanitise
hydrometer, test jar, wine thief, carboy and
spoon. Rinse well.
• The wine needs extremely vigorous stirring during this stage.
Without hard stirring, trapped gas in the wine will prevent
clearing. At each stirring, whip the wine hard. Drill-mounted
stirring devices (see your retailer) can ensure efficient
• You will need to rack the wine into a clean carboy before
fining and stabilising. If you do not have a second carboy,
you may rack the wine into your primary fermenter, clean
your original carboy and then rack the wine into it.
1. Place the carboy up at least 1 meter (3 ft.) on a sturdy table.
2. Carefully siphon wine into a clean, sanitised 23 litre (6 US gallons) carboy.
Leave thick sediment behind, but make sure to transfer all of the liquid.
3. Dissolve contents of package(s) #3 (metabisulphite) and package(s) #4
(sorbate) in 125 ml (½ cup) of cool water. Add to carboy and stir vigorously
for 2 minutes to disperse the stabilisers and drive off CO2. Be sure to stir
hard enough to agitate gas out of the wine.
4. Shake contents of package(s) #5 (Chitosan clarifier). Carefully cut open
the corner of the pouch(es) and pour contents into carboy. Stir vigorously
for another 2 minutes to degas the wine. If you do not degas the wine
completely, it will not clear.
5. If your kit has cubes, add them now. Cut open the bag(s) of oak cubes and
drop them into the carboy. They may initially float on top of the wine. This is
normal, and they will sink in a few days.
6. Do not add any additional water (`top up’) to your carboy at this time.
Topping up will change the character of your wine. Your wine will not
oxidise or spoil during the time remaining to bottling.
7. Fill airlock halfway with water and reattach bung and airlock to carboy.
8. Leave carboy in your fermentation area at the temperature of 22–24°C
(72–75°F) for 8 days to clear.