Al - I think a lot of folks go overboard with trying to "sterilize" everything that comes in contact with the wine. Certainly, stuff should be clean. But my theory is, within 7 to 10 days, you are dealing with a liquid containing 10% to 12% or more alcohol. According to everything I've read, there are no known human pathogens that can grow in liquids with alcohol levels that high ( or higher). This is why, for example, opened bottles of distilled spirits (whiskey, etc.) don't spoil. If you don't keep air (oxygen) away from the wine, you can get bacteria that convert the alcohol into vinegar, but (a) this is pretty obvious when it happens, and (b) is easily prevented by using an airlock with a carboy or other sealable container.
My rule of thumb is, things should be clean enough that you would be comfortable eating off them. Anything more than that is (IMHO) a waste of time. I believe that standards do need to be higher for beer-making, again because beer contains much less than 10-12% alcohol, so it is more subject to spoilage. But for wine-making, I pretty much go with the standards of sanitation and cleanliness that I apply to food. I think a lot more people get in trouble by not keeping their wine topped up in the carboy, or by not making sure that the airlock still has a reasonable level of water (or metabisulfite solution) in it, than by bad sanitation.
That's my two cents. Happy fermenting --
Doug