Could be that I am being too up tight but everything I have read indicates the best and quickest way to ruin a batch of wine is to allow it to become contaminated. Having just started my first batch I am trying to do everything I can to be sucessfull. The kit instructions indicate I should be checking the SG and gentely stiring dailey at this stage. Question is after I sanitize the stirring spoon is it OK to put it on the formica counter top while I sanitize the hydrometer. Have been considering getting a small plastic tub and sanitizing it to place things in as I move through the equipment.