I’m familiar with the process but I’m pretty well used to the air locks. I like them. They’re especially nice when you’re trying to get the fermentation started. you can count the number of seconds it takes the air lock to rise and fall and get a good idea if things are moving along as they should or if you need to turn up the heat or repitch yeast or whatever. then, when things are winding down, you can see that too because the airlock went from rising and falling once every second or so to once every 30 seconds or whatever. I just dip them in 70% alcohol initially and then use those 70% alcohol wipes on the rubber stopper and the inside mouth of the carboy as needed. too easy. and of course I never introduce isopropyl alcohol into the wine itself under any circumstances.
I always make a starter and make sure it’s going hells bells before I pitch it. Want it to totally overwhelm anything else that might have sneaked in!
But sounds like it works for you and you got it down!