Re-innoculation status

I'm sure Michael and Coleman will be pleased to know (and give me much grief for) that the Ambient yeast ferment appears to have helped along the Barbera 1, the Cap was up, it wasn't vigorous but looks to be good enough to dry out the rest of the wine. So I went ahead and did the same procedure with Barbera 2. For Barbera 3 I went ahead with the re-innoculation using uvaferm 43 and slowly building up the yeasts with a combination of stalled wine must a small amount of water and a small amount of sugar, then re-innoculated this morning. I hope that by doing all of this I can get fully dry on the wine. I'd really like that to happen by the weekend so I can press everything.