I haven't made a batch of wine in quite a few years. Well, I decided to get back at it. I get buckets of juice. I usually let it sit for a week and then throw it into carboys for primary fermentation. Well, I set myself up today and had a brainfart and added the yeast. When I finished, I realized my mistake. Do I let it sit open or throw it into the carboys tomorrow. I have 42 gallons so, I'd really rather not ruin this year's batch. Any help would be appreciated.