Well, I am confused. Every book and the kits I got, two World Vintners, say to use lids that overhang the bucket but not to use an airlock on the primary, or in the case of the books use a plastic sheet, but the 7.9 gal wine primary bucket I got from Mid-West came with a grommet lid for an air lock. Now I am a beer brewer, and I am only assuming their thinking the wine needs air, but I also know fermentation puts off a blanket of CO2 that is heaver than air so it isn't going to get any anyway. Wouldn't a better solution be to use my oxygen air stone and tank to give the must a shot or two on day one before fermentation begins and just close the whole thing up until the next day and adding the yeast and keeping an air lock on at all times? I use the three piece air lock for primary and the plumber's trap for secondary. I don't see any other concern as nothing can get past those airlocks if you fill with cheap vodka.