Can one ferment with an airlock in place?
No, the airlock will starve the yeast of oxygen and basically smother the yeast in CO2. During the primary fermentation cover your primary fermenter with platic wrap or very fine towel(to prevent critters from getting in). Stir the must several times a day, taking its temperature and checking the specific gravity. I ususalyy freeze a few pint, quart, half gallon and gallon plastic containers filled with water so I can place them in the primary fermenter to cool the temperature if it gets above 74 degrees. Keeping the temperature in check plays an important part in keeping the yeast working hard doing their job, converting that sugar to alcohol. The alcohol will also leech tanins from the stems and seeds so a fast fermentation will extract these components very quickly and make your wine quite tannic, maybe a bit too much. A steady fermentation will extract these tannins in more controlled manner so if 4 days in you determine there is enough tannin, you can rack it and leave the seeds a
