Do nothing for now. The wine is only 4 months old -- it needs time. Is the wine still degassing? CO2 will give the wine a zippy taste.
As @AbruzziRed said, cold stabilization can help with excess acid. If you can, chill the wine down to 35-40 F for a week, then rack while it's cold.
Go gentle with acid correction. You can get into an add/treat cycle with acid that will mess up the wine. Keep in mind that most things you do to the wine are permanent.
Regarding patience? You should taste the wine at each racking -- this teaches you how wine develops during the process. It also helps with patience, as you experience how the wine develops.
