Okay, so this is my first time trying my hand at wine. My grandfather had been doing it for years but since he has passed nobody in the family cares anymore. Today I went out to the muscadine vines and picked a little over 30 pounds. All the recipes I have seen for five gallon batches call for 30 lbs which is great. Only problem is that the fermentation vessel my grandfather used is a big 15 gallon one. My question is will all the extra air be an issue? If so how can I up the volume using different grapes? If I do that does my ratio of additives (sugar, yeast, peptic acid, ect..) change porportionately? I may just have to buy another fermenter but I was trying to use what I have on hand.