Yes Ben, I played around with adding yeast for about 3 years and I was very disappointed with the flavor at the end. The guy that taught me how to make wine with the fresh juice never added it and he still doesn't. The only reason I went to yeast was because I had a bad year where my fermentation only lasted a few days and left me with a low alcohol wine, which is as worthless as t*ts on a bull.
I put the wine up on Saturday and my fermentation is rolling like a freight train at this point. Garage temps are staying above 70 degrees which is perfect. It hit 55 here overnight and I put a liquid filled radiator style heater out there last night. It doesn't really do much because my garage has no ceiling. It does warm the concrete blocks on which the demijohns sit a little bit.
For years, I cleaned with nothing but a high pressure hose nozzle and hot soapy water with Dawn. My buddy still does, but I have started using One Step as the final rinse. Gino's sells it and it's as cheap as dirt. It certainly can't hurt.
I am doing all Barbera again this year. We really like the bold flavor.
Or stupider.
