I recently started a Muscadine wine and just went to secondary with almost 8 gallons. In the beginning I adjusted the must to .52 tartaric. Is it typical to have to adjust the wine acidity again before bottleing it? As the yeast depleats the sugar, can the wine become to tart...or acidic? Also, I plan to sweeten this wine before bottling it, that will drop the acidity also right?