Generally; I agree with your statement. But, I think I would temper it a bit, by adding that not all flavor profiles behave equally.The "juice" can sit around much longer than a couple of months without refrigerating it. Keep it cool, yes, but not cold. and it will continue to steep and may even bring out more flavor after 3 months or so.
I keep several 1 liter bottles I made up that last for half a year or more that are tastier than anything I made a month or two ago.
I agree that many recipes can do just fine, or even benefit, from multi month aging. But there are also some that do have a "best by" quality too. Lemon recipes are my current bane. I love them fresh to about two, maybe three, weeks max. After that they just seem to fade and peter out.
So, all I would caution, is to experiment with smaller batches first, before mixing larger 6 month supplies.