minimizing chemicals in winemaking

[winecollector]

Hi Schneck, and welcome also. This is the 1st year I'm making a large quantity of wine, and I am attempting to weed through and sift out as many unnecessary chemicles as well. I have assisted in sucessfully making small batches of wine in the past without anything other than diluted bleach for a cleaning agent. The only other addition, was the yeast to introduce the proper strain of bacteria to get the fermentation going. Seems to me, people have been making wine for centuries in Europe and the Middle East without the use of modern chemicles.... so why can't we now?