I use a big bucket for primary fermentation with wine, and don't use an airlock until it moves into secondary. It's only in primay for about 5 days, or until s.g. is around 1.020. It's covered loosely with muslin or a dish towel, to keep fruitflies, etc. out of it. If it had a tight cover, it'd explode because of the huge amounts of co2 being released. You don't have to worry about oxygenation until it goes into secondary- in fact, in primary it needs all the o2 it can get. I stir it several times a day with a big sanitized spoon, pushing down the cap.
Room temperature is perfect for wine, assuming that you used wine yeast. After you paint the walls and clean/replace the carpet, make another batch and don't cover it. Put it in a bucket at least 50% bigger volume than your batch. For a 3-5 gallon batch, I use a 7.5 gallon bucket and it's gone all the way to the top at times. I do keep mine in the kitchen, just in case, but I've never had a mess.