First attempt at basic American wheat ale. Used Wyeast 1010 for first time, temps holding in low 70s (I live in south Louisiana so its tough to get much cooler). My smack pack did not swell as much as my other packs have. I pitched anyway, just in case. Four days into things and NO airlock activity. I took the lid off the bucket with the intentions of pitching whatever yeast I had on hand (unfortunately just a wine yeast). However, despite no airlock bubbles, there is krausen and the smell of fermentation! Any thoughts? Should I pitch the wine yeast, just leave it be, or what? Need some help as this is the first time it hasn't gone as planned. Thanks in advance.