Not a problem. Airlocking doesn't really hurt anything, except if the fermentation is still very active, foam might back up into your airlock, and it makes subsequent aeration more difficult. Aeration (or oxygenation) is actually a good thing early on in mead and wine fermentations, since it promotes healthy yeast development that allows wine yeast to ferment to generally higher ABV levels before going dormant. I typically aerate my musts at least once daily by vigorously stirring and splashing the must surface. That's another reason that i use an open bucket with a cloth cover rather than a narrow necked carboy in primary fermentation. Once I've passed the 1/2 sugar break, I'll put a hard cover on the bucket with an airlock installed through a grommet in the top.