My husband and I are making pear wine for the first time. We are making 6 gallons and the recipe calls for 4-6 pounds per gallon. We added the fruit to a 7.9 gallon primary fermenter, but then only had room for about 1/2 the amount of water that was called for by the recipe. It said 3 1/4 quarts of water per gallon of wine making. We added about 2.5 gallons total before there was no more room in the fermenter. Any suggestions?