What I was looking for was what process others have used that that have been very successful. What grapes with what yeast worked the best. After racking of the lees when to put into the oak barrel for aging, ect.
I have been told some grape juice needs no yeast to ferment. Any direction is appreciated.
Again, I don't have a lot of great experience at making wines. In college I was fortunate to get into a wine class, where we spent 3 hours a week sniffing samples of various wines. I've done "vertical" tastings privately, where we sample the same wine from the same vineyard, produced in different years (I had 5 consecutive years on one).
You probably already know this, so I hope I don't sound condescending here, but there's a lot more to making good wine than the variety and type of yeast. Much of it is done in the vineyard, and depends on the weather. Some years the same vines will produce fantasticly complex aromas, while poor years may be ho-hum plain table wine, which is exactly what we saw in our tasting classes. So I'm not sure anyone can really answer your question, except maybe the people who grew the grapes/juice in those buckets.
That said, here's a couple links to at least give you some guidelines- some googling will turn up many more pages like these.
This one has some descriptions of the kinds of aromas & flavors different grape varieties are known for.
http://www.winepros.org/wine101/grape_profiles/varietals.htm
This one gives some tips on which yeast strains are generally paired with certain grapes, and the bouquet they contribute.
http://winemaking.jackkeller.net/strains.asp
I don't have my notes handy, but from memory I recall that Montrachet red smelled like soft pretzels, whereas the Pasteur Red I'm using right now smells like pastry. Lalvin EC 1118 had notes that reminded me of cured meat, which was obvious as soon as the packet was opened, and carried through in the wine.
Since wild yeasts live symbiotically on grape skins, most grapes will naturally ferment without additional yeast. This is exactly where cultured yeasts came from. We just use the cultured ones so we know which strain we've actually got, since many wild yeasts aren't as tolerant of wine & can produce off aromas, like "wet dog" for example. Especially since you're talking about buckets of pre-processed juice, I think it would be worthwhile to spring for the extra 75 cents on a packet of yeast rather than taking a chance.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
