Originally Posted by ChshreCat
A blow off tube is still a form of airlock. I don't know anyone (short of bald guys in robes who live with other men) who recommends just leaving your beer open to the air for the first few days of fermentation.
Um, we're in the wine forum?
Most winemakers do a "real" primary and secondary, and with fruit normally the first 5 days is without an airlock. You cover the primary with a towel or something to keep bugs out, but the wine is generally stirred several times a day, so it's often in a bucket so you can stir down the cap that forums and then remove the fruit and rack to secondary on about day 5-7 or when the wine reaches 1.020-1.010.
After fermentation slows down, and the wine is under 1.020, that's when it's racked to a carboy and airlocked to prevent oxidation.