Answer is no.
There are 2 stages of fermentation - aerobic and anaerobic. The primary is aerobic, meaning it should ideally be left open to the air, IMHO, covered by a cloth or towel only. Even if you use a lid and airlock, you introduce large amounts of oxygen every time the lid is opened to stir or whatever. Oxygen is your friend in primary, where must becomes wine.
Secondary is anerobic, and oxygen becomes your enemy. That is why carboys topped with bubblers are used. That is also why the mantra "top up, top up, top up" is recited. In anaerobic fermentation, the yeast undergo a change in the way they process the wine. Further, oxygen will oxydize your wine, can promote the growth of unwanted bacteria, mold and yeasts if there is still adequate sugar present, and can stress your chosen yeast at a crucial time when it should be settling down and mellowing out. All of those mean bad tasting wine and/or vinegar.
These are proven steps in successful use for thousands of years in a variety of forms. Even though literally every other aspect of winemaking has changed, the aerobic/anaerobic cycle has not. There's a reason.
If you plan to use grapes, ideally you'd invest in a press and press the juice from them. Put the grapes in a strainer bag and then press them and press again until no more juice comes out. Use that juice to make your wine.
If you wish to avoid a press, put the crushed grapes into a nylon 5-gallon paint strainer bag from Lowes or HD and tie off the end. Squeeze out the bag gently when fermentation is done and discard the whole thing - they're cheap.
If you had a pail of grape mess, you could have used another bucket with the 5-gallon strainer attached and poured through it to get the same result. Squeeze the bag out when the pouring is done. I have used loose fruit, too, and this works fine for that. But it really is better to get the crushed fruit in a bag from the beginning.
