UOTE=Raralith;370689]I've actually tried MRN's recommended method of speeding up fermentation with a box of CC Punch Punch's that had a very strong amonia smell. Half the box stayed in the box, the other half went into my 20 count humidor and I opened it for a few hours a day. It took probably a bit more than a month but the smell was nearly gone. I threw it into an empty cab than placed it in my Vino for a week or so, and than compared. The ones that never got any ventillation still had a very strong amonia smell while the ventillated ones had a much less of that smell. This of course ruins the aging process. I also keep my cigars in zip lock bags and I also agree with as little air as possible. But no air, vacum sealed? No thanks.
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I wont vacuum seal anymore...and this was a recent change for me (mainly because I wonder if negative pressure environments could draw oils out of the cigar)...but I personally put some of my stock in airtight bags. I do not believe you need oxygen for long term aging...and actually I would think it to be detrimental. The theory has been compared to aging fine wines and the reasoning is scientifically sound.
The speeding up of fermentation is certainly desireable with young sticks you plan on smoking soon. But, the slowing is supposed to be desireable for long term aging. Reduction reactions > oxidative reactions for long term aging therefore according to the theory...an oxygen free environment would be needed.
As for not being able to seal really young boxes due to ammonia...that I have never heard. I would assume the ammonia would also break down in an oxygen free environment...it would just take longer...as with all reduction processes.
But, as I said before...this is all theory and I don't know that there are right and wrong answers. It really does depend on who you ask.