Opinion is pretty well split down the middle on this. People also say that
there is enough oxygen in the must ( in the water and added by the mixing
and splashing ) to provide the yeast with a good reproductive bath!

In my earlier days I used to cover my fermenting bin with a muslin cloth (
to keep out bugs etc) but these days all my wines be it kits or country
wines go into a fermenting bucket which has a tight fitting ( and sealed)
lid with a fermentation lock. If there is a need for more oxygen with
country wines then they get it when I punch the cap down daily. But all my
wines made from juices of various kinds are under a fermentation lock from
day 1.

And it works -- so there must be enough oxygen in the must ( pun intended!).
Not yet had a failure to ferment out! I also like the idea that my must is
well protected by a CO2 blanket which itself is protected by a secure
fermentation lock right from the start.

Now that hasn't really helped has it! ;-}

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
> wrote in message
oups.com...
> 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
>