To breathe or not to breathe?

[bluedart]

So after the SG is down to 1 or lower is there any necessity to employ the air lock?

 

[Ajmassa]

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.

 

[bluedart]

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.

So you can continue to use the air lock on the carboy for one, two, maybe even three years?

 

[meadmaker1]

I use one way vented stoppers after degassed but still aging in bulk, they don't go dry.

 

[Ajmassa]

So you can continue to use the air lock on the carboy for one, two, maybe even three years?

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.