Potassium Sorbate & Campden Tablet Issue?

Im currently making a batch of wine, from simple Welch's grape Concentrate for practice. When i started the batch out the Hydrometer was roughly at 1.099-1.100. From the directions on the recipe i let the primary fermentation go until what i read as .998/.997. i racked it into a secondary carboy and let it sit for a few days. Today i added campden tablets and potassium sorbate to the batch, because from another batch i made required it directly after racking. unfortunately i read the hydrometer wrong when i added them when it was actually reading .999/1.000. Now I'm worried that the yeast had yet to consume all the sugar, and I've already added the two ingredients used to deactivate the yeast. My questions are,Is it possible my wine's yeast was stuck? was adding the two a mistake, if so what should i do? and Will the sorbate and campden completely mess up the content of my wine?

You will be fine, anything below 1.000 is technically done.

Let it sit for a couple of days and recheck SG. It shouldnt have moved.

Beginner wine makers get overly worried. Best thing to do all the time is let it go and see what happens.

As all are saying - don't worry. What you will probably wind up with is a semi-dry wine. Nothing wrong with that.