I was making a 5 gallon batch of blueberry wine. I smashed the berries and added 5 campden tabs to the must then 24 hours later pitched my yeast. Everything was fine, the must fermented well for 14 days then I racked off the berries. When I topped up the carboy with some grape juice concentrate a piece of the rubber seal from the can fell in the carboy. I'm wondering since fermentation is done should I just stabilize the wine now to prevent it from going sour while I let it bulk age and just accept it as a sweet wine? I'm making it for my girl who loves sweet wines so it being sweet isn't a huge deal.