Stick with an airlock for several reason. First, you can't really tell fermentation is completed. Beyond that, though, barometric pressure and temperature changes can modestly impact the wine and gas in the carboy. It's best to take no chances.
How about the dry airlocks?
I use one of these with 7.5 bung. It will suck all the oxygen and CO2 out of the carboy put a vacuum on. There was a neat article on it in WineMaker magazine a few years ago.
I guess there's exceptions to every rule. If sealed properly a solid bung could be used, making it into a large wine bottle with cork. I have ne question, Olbuscap. I travel for extended periods and use food-grade glycerine in my 3-piece airlock. Why wouldn't that work for you?[/QUOTE
How does "food grade" glycerine differ from "medical" glycerine? This is, the glycerine you buy off the shelf at the local pharmacy?
Just curious.
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