Damson Sparkling Wine Priming Question

[phynes1]

Hi All,
I bottled a Damson sparkling wine last night. Primed to 5.0vol/CO2. I bottled most of it in Champagne and Geuze bottles, which have a high pressure rating, so I'm not worried about that.
However, I ran out of bottles, so I had to use 10 westmalle bottles at the end. Westmalle is carbonated to 4 vol/CO2. I'm thinking I should avoid bottle bombs once I keep them as a stable low temperaure.

Appreciate your opinions! Note: the wine has degassed well before I packaged.