For sanitizing---do you have Campden tablets or k-meta?
Whatever you use make sure you do not use any products containing bleach--even if you rinse super well--you are setting your wine equipment and wine up for potential contamination. As far as cleaning
, avoid scented dishwashing liquids; consider using Powdered Brewers Wash: The only patented non-caustic cleaner designed to clean stainless steel and safe for use on glass, copper, plastic, brass and ceramic.
I would say most home winemakers use metabisulfite as a sanitizing solution to rinse equipment when making wine. There are better cleaners available for cleaning equipment than metabisulfite, but metabisulfite is an excellent sanitizer when you mixed properly, stored properly and used properly. Remember, you need to clean AND sanitize.
Tim Vandergrift the Technical Services Manager of Winexpert Limited recently wrote the following information on this subject:
“The sanitizing solution Winexpert recommends is at 1250 PPM, 50 grams in 4 liters, or about three tablespoons of sulfite powder per US gallon. A little heavy hurts nothing but don't go lighter. It will keep for a month or two in a sealed jug” and “ technically Sodium meta is about 8% more active in a given solution than Potassium meta.
In practice, this means that if you dose with a quarter-teaspoon in 23 liters (6 US-gallons) you'll yield 20 PPM of free SO2 with Potassium and 21.6 PPM with Sodium. And both are equally effective as a surface sanitizer and winemaking additive plus Sodium metabisulfite is much, much cheaper than potassium”.
Personally, after ensuring my workspace and all equipment has been cleaned/rinsed if indicated, I then start sanitizing. Also, make sure your hands are clean, scrub under your nails, some mist hands with solution. I fill a freshly cleaned spray bottle (designated for meta only, bottle is marked vividly and says POISON) with fresh na-meta solution (if I don't have some in the refrigerator in a sealed, dated/marked container). I will mist every surface heavily. If I have inner aspect of tubing to sanitize I use a sanitized funnel to pour solution into the tubing. My gear is ALWAYS put away after being cleaned and sanitized, air dried & it is cleaned and sanitized before use. I have not had any issues with my fermentations (and I do NOT sanitize corks--they are used immediately from a just opened package).