For the sake of science, I chilled one of my bottles of rye PA (made from a kit) one week after bottling day. Tastes great except there seems to be too much acidity. I should note that this batch only yielded 39 12 oz. Bottles (expected yield was 5 gallons), but I used all the priming sugar provided with the kit. Is this part of the natural carbonation process and should mellow out, or am I creating too much carbonic acid? Thanks.