Well, I was wrapping up my second brew (Irish Red Ale) and after an hour of trying to get the wort down to 88 degrees, I pitched the yeast and sealed it. I put the airlock on I filled it to the line. I had to jumped on a plane the next morning so I was able to watch when fermentation begins. When my better half came back into town (about 36 hours later) she said it was bubbling. Making a long story short, when I came home I noticed that the amount of vodka in the airlock wasn't high enough to make the CO2 push the piece up. So when I put a little more vodka in, it continued to bubble normally for another 12 hours.
Did I seriously mess up here, and is the wort oxygenated? Or can I move it to clearing carboy here in the next day or two? If anybody needs further explanations I can but I was just wondering if anyone has been through something similar?