Wine kit: Selection 2003 Hanagan Cabernet Merlot (BC)

Hi,

My wine is in the secondary fermentation process which is supposed to
last approx. 10 days but it has now been 15 days and the wine is still
fizzing a little at .0991 gravity, 70 degrees F. The gravity 4 days
ago was .0996 so it's still dropping...

I have a 2nd batch of wine (Carmenere Malbec) fermenting along side
this one that finished secondary fermentation at the 10 day mark so I
don't think it has anything to do with the temperature.

The directions say that I should wait for the wine to stop fermenting
before adding the metabisulphite, sorbate & chitosan at the clearing
stage. It also mentions that if the temperature is too low and the
wine is still fizzing that it should be put into a warmer environment
to help finish the fermentation process.

Should I put the wine into a warmer environment, continue waiting (at
70F) or go ahead and add the clearing agents?

Thanks for your help,

Mark