Hi KC - and welcome. And as the others have said, don't worry. Everything is likely to be fine. Yeast are experts at turning the sugars in fruits and their juices into wine. They've been doing this for longer than humans have walked on this planet. The wine maker's job is just to help make sure that we remove any obstacles to prevent the yeast from doing what it is excellent at.
That said, much of what you find online is nonsense and the rest is garbage. Airlocks and bungs are only needed in wine making after active fermentation has ended and the yeast have no more sugar left from which to produce carbon dioxide (and the alcohol). During active fermentation the yeast belch out so much CO2 - (half - HALF the weight of the sugar is transformed into this gas) that there is absolutely no concern about oxidation of the juice (or wine). Brewers (of grain) have other concerns because grains are havens for bacteria that can sour their beers and lagers so when they cool their wort (the sugar solution made from grain) to temperatures close to those at which they can pitch (add) their yeast that wort is sending out open invitations to all souring bacteria in the area, but we are working with fruit or honey or tree sap (maple syrup or agave) and souring bacteria don't have a great deal of interest in sucrose or fructose or glucose. Brewers tend to collapse with apoplexy at the idea of loosely covering their brews during the first weeks of brewing. Wine makers are much more relaxed and laid back. A dish-towel, a cloth napkin laid over our buckets filled with fruit or juice is all we need - and that solves the problem of airlocks filling with foam and froth (and the need for what brewers call "blow off tubes"). So... bottom line... sit back and relax ..
And after about a week or so I would check on the gravity (AKA density) of your wine.(You do have an hydrometer, don't you? That is the one essential tool that a wine maker needs. They cost about $10.) If the gravity of your wine has dropped close to about 1.010 or lower then is the time to transfer it (we call this transfer "racking" because it is usually done with a siphon to prevent an excess amount of air being incorporated into the wine ) to a container with a narrow mouth that can be filled to within about 1 inch of the top and then sealed with a bung and airlock (this, to allow CO2 to escape through the pressure it exerts on the liquid filling the airlock but which prevents air (and bugs ) from getting into the wine because the air cannot exert enough pressure on the liquid from the outside to travel in the opposite direction).
All this is to say that in wine making there is a good reason for everything we do. If you do not know the reason why a wine maker does something you should feel free to ask. Many folk on the interwebs have no good understanding of what they are doing but they say that this or that is what you need to do.. but in truth there is at least as much science that undergirds wine making as there is art. And most folk who self publish on the interwebs are alchemists.. if yer knows what I mean.
