I making my first batch of dewberry wine...In the primary container the initial fementation went well! I was sick and unable to rack to secondary when the sg was 1.02 or so. When I was well enough the SG had dropped below 1.000. So I read in one of my manual and on line that the product was still ok and go to ahead and move the wine to the secondary, which I did. I moved it to a 5 gallon carbouy. However the amount of wine is apprx. 3 gallons. I put the bubble stopper thing in and it's been two days and I still don't see any bubbles coming through. Is the carbouy to big, having to much air space? Should I re-start the fermentation?