Don't worry about it, most commercial wineries use higher concentrations. All you have done is decrease the chance of contamination that could damage your wine. I speak from experience from trying to keep the sulphites down, now I have about 4 gallons of Barolo turning to vinegar.
Steve

It may take longer to age the SO2 out of it until you find it palatable.
But since this is the primary that will be doing plenty of outgassing and has plenty of aging to do before bottling it may not matter at all.