So you can continue to use the air lock on the carboy for one, two, maybe even three years?Not really since the wine is loaded with co2 even if its done producing it. For some people this is standard practice to airlock then. With grapes you’ve got a cap of skins to help protect. With juice you can transfer at that point, put on a lid with an airlock to go dry, or just roll as is with lid loose or towel.
I guess as long as you’ve got your reasons for whichever way you choose- then there is no wrong way.
Sure. I’ve got carboys under airlock that are over 1 yr. either that or the vented waterless bungs. I Almost never use a solid bung regardless of how old. Properly sulphited and topped up there’s nothing to worry about.So you can continue to use the air lock on the carboy for one, two, maybe even three years?