i just pressed my red must after 5 days on skin and transferred the juice into carboys. one grape variety i had only 10 lbs of and it gave less than a gallon juice. i have it sitting in a 1 gallon carboy. another white wine i have in 2 5 gallon carboys but the secons carboy is only 3 quarters full. i read the carboys should be almost full. how important is this? i dont have smaller carboys or marbles. it is airlocked in my basement and if it helps at all i can put it in the fridge. any suggestions?