Sorry Allie,
I don't agree.
You are right when you say that these recipes pour boiling water over the ingredients to kill all bacteria and fungi.
However there are also airbore nasties and they can settle on the must when it has cooled down again.
I had such an experience with my dandelion wine:
http://wijnmaker.blogspot.com/2008/04/een-ongenode-gast-uninvited-guest.html
In short I poured boiling water over the dandelions and let it soak for a few days.
A few days later is was spontaneous fermenting and not on the sugars I can tell you. It smelled like rotten cheese. I had to dump the whole 25 liter (about 7 gallon)........
So use campden (sulphite) always.
I am not a big fan of sulphite but when a batch goes south like this one did, just remember all the little flowers i had to pick for it, I really remember why to add sulphite.
I would however hesitate to add campden at this stage of the winemaking process. I mean if it is fermenting already.
Adding sulphite now might stun the yeast. So I suggest wait till it has stopped fermenting and then add some sulphite.
Luc