Other Primary fermentation in too big of a bucket??

[Voltron]

Newbie to wine making..

Just found this forum.. Love reading the different threads

This is my third batch.. I am using half of a 1 gallon Vinters Blackberry base to make 3 gallons of wine which I was going to put into 3 1 gallon jugs

Used starsan to sanitize everything let air-dry followed directions on side of bottle

SG 1.075 temp @ 70-75°

Used lalvin kv-1116 but added directly without heated water as per instructions on the back of package

No carbon dioxide was being released through the airlock so I used another KV - 1116 but this time heated the water to 105 degrees stirred and added to must

I also only have 3 gallons in a 6 gallon plastic primary fermenter with lid and airlock

My question being that did i ruin it by adding the initial yeast without rehydrating first and/or is it bad to have only 3 gallons in a 6 gallon fermenter is so much airspace.. I am getting no carbon dioxide through airlock this is the fourth day??

 

[Mismost]

Could be as simple as a leaky bucket lid and the CO2 has just found an easier way to get out instead of through the air lock. After 4 days, you be able to see a active fermentation going on. Check your SG again...one gallon of base, it may already be done.

 

[Voltron]

SG 1.050 and fizzing

Good sign...seems slow tho

Gently stirred it

My 5gal plastic primary fermenter does not have a rubber ring on lid to help seal like my 6gal does..

Thinking u may be right..might not be airtight..leaking or there is just so much headspace does not build up enough pressure to escape airlock

Thanks for the reply!!