First of all, thanks for all of your advice:

"Brew King" is the company that makes the wine kits and they use the
terms "fizziness" & "Secondary Fermentation", probably to help newbies
like me. I appreciate the clarifications of terms from each of you.

I will let it finish primary fermentation completely without checking
the wine daily to reduce the chance of introducing foreign elements
and then move on to the next stage.

Regarding the additional ingredients:

Sorbate: So this will probably not be necessary considering the low
sugar level of this wine and the fact that I plan to leave it very
dry. Thanks for the tip.

Metabisulphite: I'm guessing that this is supposed to clear the wine
of any foreign elements (i.e. other yeast strains). If I plan to keep
the wine bottled for a long period of time (i.e. 5 years) would this
be recommended? I remember reading that home made wine usually can't
sit for many years because it lacks a process that wineries are able
to do (I can't recall what that process is...).

Chitosan: So this is suppsed to clear the wine but one of you
mentioned that you let it clear on it's own. Is there a trick to
letting wine clear on it's own or do I just let it sit for an extra
period of time? If so, how many months approx. and how will I know
that it's clear enough?

Jack said: "I am talking grapes or fruit...." - I live in Austin TX
and don't have a place to grow grapes. The local homebrew store only
sells the kits... do you have any advice on how to get wine grapes?
Let's say that I find good wine grapes and plan to extract the juice
myself; my understanding is that the kits I am using are 80% juice &
20% water... Would I use 100% grape juice if possible or a dilution?

Thanks again,

Mark