I am making my first batch of muscadine wine and in it's secondary fermentation stage it is very tart. I have 6 gallons of wine which started from 37 lbs of muscadine, 8lbs of sugar, 10pts of bottled water, 3tsp pectin, 6 tsp of nutrient and 6 campden tablets. The starting SG was 1.100. I have racked it to the secondary fermenter and since re-racked it adding 1 1/2 tsp of stabilizer. The titratable acid is about 9. I wanted a dry to semi-sweet finished wine. I am not sure if this will problem will solve itself or if I should take some action. I plan to add sugar before bottling to sweeten it back a bit, will that fix the tart issue? 2 weeks ago it was less tart with a titratable acid level of about 8.