I am a greenhorn at winemaking. I make bread, so I understand the characteristics of yeast and sugar. My first batch of cactus/mulberry wine came out very good. I didn't use campden tablets or a yeast nutrient. Can I continue to make good wine without using them? I try to stay on the organic side of life, and I would rather not use something I am unfamiliar with. In laymens terms, can someone give me a better clue to what these ingredients are? I know what they do, I just try not to put too many chemicals in what I consume. Was my first batch a fluke? Thanks a bunch, I appreciate all the info I can get.