So i made a 5 gallon batch of muscadine wine (28 lbs. muscadine, 8 lbs. scuppernog) and am going to bottle tomorrow. However, since starting fermentation, I have been reading that muscadine grapes have extremely high levels of acidity. I did not do anything to the wine to lower acidity levels. Is this a problem? I'm just slightly worried about potential health risks since people are using the phrase "extremely high" in regards to acidity levels. Thanks.