Originally Posted by Yooper
It'll be less sour/tart as it ages. When you're ready to bottle, you can sweeten it after stabilizing if it's too tart for you.
Make sure it's topped up (no headspace) and let it clear, and it'll improve quite a lot in the next several months. Rack whenever lees are 1/4" thick, or if you have any lees at all at the end of 60 days.
Ok, that sounds fairly straight forward.
One question, What does "stabilizing" mean. I've done some searching and it seems to have a variety of meanings, I can't nail down exactly what it would mean in regards to this wine?