The trick is to make a bubbler to allow the gasses out but no air in.
This reminds me of something that happened years ago, not with making wine, but with some fresh apple cider.
There is a place in Lancaster County, Pennsylvania (Kauffman's) that makes some of the best apple cider I've ever had. The stuff is rich. But it has absolutely no preservatives in it whatsoever. Just apples, that's it. It's delicious, but it doesn't stay "fresh" very long at all and fermentation proceeds quickly, even if unopened.
I think it was back sometime in the very early 2000's. My wife and I had visited PA and bought a few extra gallons of cider to take home with us, back to Louisiana. We kept it in the cooler on the trip home and in the fridge once we got there. But we bought more than we probably should have and if we were gonna keep it around, should have put the extra in the freezer. Oops.
Over the course of the first week, what were drinking got a bit of a "whang" to it, still good stuff. But after that, the rest of it, another 2 gallons if I recall, started to make the plastic gallon jugs it was bottled in bulge. So, I figured, it wasn't good anymore and decided it needed to go down the drain.
To my surprise, and I should have known better, when I removed the little zip thingy that goes around the top of the lid, there was an explosion out of the top of that jug putting fermented apple cider all over that part of the kitchen with a serious concentration of it dripping from the ceiling. LOL!! No one was hurt, but it was quite the mess to clean up. (I don't remember how I dealt with the second jug, but there was extreme caution involved.)
Knowing what I know now, perhaps I threw away the "good stuff". My dad always used to like it best when it got a little "whang" going.
Anyway, brought back a memory and figured maybe someone else might get a chuckle, too.