Im new to winemaking and making my very first batch. I used two 49oz
cans of oregon blueberry puree, 10lbs of sugar, warm water, pectic
enzyme, acid blend, grape tannin, super yeast, and wine yeast. I
stirred well.

Now, the place I bought the stuff said to put the airlock on the
primary fermenter as soon as I am done mixing it up. Jack Keller.net
says to let it sit for 48-72 hours to assist the yeast in rapid
reproduction. Which is correct? Should I go pull the airlock out and
leave the airlock hole open to allow oxygen to get in the primary
fermenter bucket?

Any other advice? In 5-7 days I'm going to syphon it into my 5 gal
carboy.

Thanks