Fermenting with DADY instead of turbo

[Kizzerd]

I've always used Turbo whiskey yeast in the past and have never had any issues. But I've decided to get away from turbo and use DADY because I've heard and read that you get a much smoother product. But I am not getting a vigorous fermentation like I usually would with Turbo. I'm used to seeing lots and lots of bubbles in my airlock. The fermenter I'm using is new put I blew in the air lock hole in the lid and didn't have any leaks. The air just blew back at me through the whole. I also made sure I had the correct amount of water in the airlock. There is visible moisture in the air lock and bucket, my entire bedroom is palpable with the fermentation smell but no bubbles. I used 6 gallons of water, about 12 or 13 lbs of sugar and a tablespoon and a teaspoon of Red Star DADY. After a few days I wasn't noticing much action and the temperature was a tad low. So I added fermax yeast nutrient and another half tablespoon of yeast. I also set up an electric heater with thermostat. After a day or so, the fish tank sticker thermometer on the outside of the fermenter read 78 to 80 degrees and I could smell the fermentation taking place. But still no bubbles. It has been a total of 14 days since I started the mash. I plan on distilling tomorrow. But does anyone know what is going on with my ferment? Does DADY just not have as vigorous of a ferment as Turbo? Or does my recipe need some change? Or any other ideas?