Originally Posted by ssnyder35
When you let it sit in the carboy that long, should you put a solid stopper on top, or should you use an airlock? I think a solid stopper is fine after fermentation is done, but I'm new at this!
I would use an Airlock , because you're going to keep it for such a long time and during that time
the ambient Temp. and Pressure would varry and that leads to degassing which means the Wine will emit CO2 .
By using an Airlock , the Carboy will be in no danger .