Tater - You are thinking about all of this 'way too much. :-)
I agree with Bob - the One Step instructions claim that rinsing is not necessary, but I don't believe I've ever seen anything that claims that you should NOT rinse. Personally, I rinse. I figure clean water isn't going to hurt anything. If you feel like the One Step is going to be more effective without a rinse, then don't.
I believe oxygen-based sanitizers like One Step don't keep very well, so you really need to do a fresh batch at least daily. If you are using something like a strong sodium metabisulphite solution to sanitize things, that stuff will keep fine for weeks/months. Just try not to breathe the fumes . . .
Don't sanitize your bottles yet. I'm sure it would work just fine, but if you sanitize now and don't bottle for another month or two, you'll worry about your bottles getting "dirty" in the meantime. Interestingly, wineries don't wash or even rinse the bottles before they are filled. On the other hand, the tour guides at the Miller brewery in Milwaukee claim that they rinse out all of the bottles and cans before they are filled with beer. Maybe that's the difference between beer and wine -- at higher alcohol levels, you can be that much more relaxed about some of this stuff. Aim for clean. Don't worry about sterile - you wouldn't get there anyway, and you don't need to. If things are clean enough that your Mom would be willing to eat off them, you should be OK for winemaking. At least, that's my theory, and it's worked well enough for me over the past 40 years or so.
Doug