Just FYI
Upon my musts reaching 1.000 I add a teaspoon of energizer, stir very well mixing it but more so to release CO2.
I then immediately snap on a lid with an airlock (#2 bung fits a 3/8ths hole). The CO2 will remain on top of the must protecting it from oxygen. Any additional CO2 released can exit thru the airlock.
The wine is finished in 2-3 days.
That's my way. Again FYI