I'm a total noob myself, have only done a few batches of wine and they pretty well get consumed before they get very old. But from all I read on here and in Terry Garey's "Joy of Home Winemaking," aging will help smooth out the harshness, but if your wine is dry it's gonna stay dry unless you sweeten it. I think if you stabilize it with campden and potassium sorbate you can go ahead and sweeten it and bottle it. Or you could rack it to a secondary, wait 3 months & taste it, then stabilize & sweeten. I have a pear wine in a secondary right now that tasted like Nyquil about 6 weeks ago, but it's starting to smooth out. I'm going to ignore it until around Labor Day and then taste it again. I'm hoping to bottle it sometime around then, let it age in bottles through the fall, and give as Christmas presents. Right now it's kind of flat; almost no tartness at all. When I check it in September I'm either going to adjust with acid blend if needed or try blending a sample with some apfelwein. Guess I'm saying you could bottle it now, but if you rack to a secondary for a while it keeps your options open.
Hickory Glynn Winery & Brewery