No, there should be a lot of co2 given off forming a blanket. Fermentation is most active then. It sounds like you have a kit with skins so stirring is a good thing.
Also O2 is good to introduce in the wine as the yeast breath it in just like most living things. It is when the yeast no longer need O2 and it being introduced is an issue.
The whole stirring during fermentation was hard for me to grasp at first too. As a beer brewer primarily the risk of oxidizing the wine seems high. It's something I'd never do if making beer, however it's common practice with wine.