Originally Posted by Rockindaddy
Do the same sanitation rules apply as with beer? Also, do you have to ferment it in a dark place like beer as well?
Hardliners are going to say yes... but I'll to out on a limb and say not just no, but hell no. Not for wine.
When I finish a batch, I rinse out the carboy and turn it over and let it dry. When I'm ready to brew again, I inspect for visual signs of un-cleanlyness. If there's none, I brew. If there is. I get a brush out and clean with a bit of dish soap.
I just pull spoons, cups, tools right out of the drawer in the kitchen, and use them with no special sanitation, beyond being in the dishwasher sometime in the past.
I have been known to pour SG samples right back in, and let it ferment in the with no special consideration for light beyond closing the blinds in that room.
The only batches I've had go wrong was the dark chocolate cherry (it was just a bad idea), and pineapple wines (tasted like razorblades).
We scrubbed down EVERYTHING and used sanitizer and whatnot for our first attempt at beer and all three of our batches soured and went off to Nastyland. (I suspect that someone looked at it wrong, it felt insulted, and decided to spite us with bacteria)
Take it for what it is, cleaner is better and I'm not making show-wines... but don't beat yourself up over it