Most other fruits will need pectic enzymes and yeast nutrients or yeast ghosts. Wine yeast cultures offer several advantages over the wild yeasts normally found on the fruit, namely the ability to ferment at cooler temperatures, greater alcohol efficiency and more compact less easily disturbed lees. Several different strains with similar, but slightly differing characteristics are stocked. They are quite inexpensive. We stock it now that you can no longer get unscented material in a grocery store.
Wineries often use proprietary alkaline cleaners based on sal soda and tri-sodium phosphate.
The use of regular detergents is ok, but you may have a lot of suds. Brushes such as we sell are good for reaching into odd corners to reach difficult soils. Otherwise you will need a hydrometer and often an acid test kit. A free SO2 test kit will be quite helpful. Other instruments provide interesting data, but aren't as critical in helping you make better wine.