I do like the fact that wine making is such a relaxed occupation. If you are too busy & don't have time to attend to your wines, then no worries - they will look after themselves, bubbling away, clearing or maturing until you have time to see what they are up to.
Admittedly, they won't thank you for sitting forever in their own dead yeast, but a week or two either way isn't going to be critical.
Alternatively, if you see sediment on the bottom of the demijohn & you have a spare half hour, then you can siphon the good stuff into a bucket (leaving the 'yuck' behind), see what the SG is currently at, have a taste, then bung it though back via a funnel into the cleaned demijohn.
Pop the airlock back in & nod in the satisfaction of a job well done.
This I did with apple mk II last night - it's still fizzing very slightly, but I thought I'd rack it off so I could measure the SG. I found it to be an astonishingly desiccated 984 - so I added 4oz of sugar which raised it to a more drinkable SG of 994, & will let it get on with it for a few days...