I come from a beer brewing background where the alcohol levels are lower and the chance for infections is higher, I always lock down where I can (kits in my 7.9 gal fermenter). Some say you need oxygen during fermentation, I don't buy it, but to each his own (if it works for you, why change). I just picked up a few buckets of juice, one of them, a Syrah, I got a bucket of juice and have an 18 lb lug of grapes. I'll put the grapes in a paint strainer bag an put the bucket and bag in a brute trash can, which has air slots in the lid, so I can't put it under airlock, but have never had a problem to this point. I tend to rack (or press if the batch is predominately grapes) at 1.000 if it fits into my schedule (ie. I'm at home when it hits 1.000).
If it is an all grape batch, I wait a week until I rack after pressing to let the lees collect at the bottom of the carboy (and hopefully leave them behind when I rack).