So the best means of sterilization(at home) would be with Sodium or Calcium hypochlorite. AKA Bleach...
http://www.cdc.gov/hicpac/Disinfection_Sterilization/6_0disinfection.htmlCDC Disinfection and Sterilization (To Highlight)
Bleach
-They have a broad spectrum of antimicrobial activity, do not leave toxic residues, are unaffected by water hardness, are inexpensive and fast acting 328, remove dried or fixed organisms and biofilms from surfaces 465, and have a low incidence of serious toxicity
-The microbicidal activity of chlorine is attributed largely to undissociated hypochlorous acid (HOCl). The dissociation of HOCI to the less microbicidal form (hypochlorite ion OCl¯) depends on pH. The disinfecting efficacy of chlorine decreases with an increase in pH that parallels the conversion of undissociated HOCI to OCl¯ 329, 526.
-Alternative compounds that release chlorine and are used in the health-care setting include demand-release chlorine dioxide, sodium dichloroisocyanurate, and chloramine-T. The advantage of these compounds over the hypochlorites is that they retain chlorine longer and so exert a more prolonged bactericidal effect. Sodium dichloroisocyanurate tablets are stable, and for two reasons ... First, with sodium dichloroisocyanurate, only 50% of the total available chlorine is free (HOCl and OCl¯), whereas the remainder is combined (monochloroisocyanurate or dichloroisocyanurate), and as free available chlorine is used up, the latter is released to restore the equilibrium. Second, solutions of sodium dichloroisocyanurate are acidic, whereas sodium hypochlorite solutions are alkaline, and the more microbicidal type of chlorine (HOCl) is believed to predominate 530-533.
-chlorine (e.g., HOCl, OCl-, and elemental chlorine-Cl2) have a biocidal effect on mycoplasma (25 ppm) and vegetative bacteria (<5 ppm) in seconds in the absence of an organic load 329, 418. Higher concentrations (1,000 ppm) of chlorine are required to kill M. tuberculosis using the Association of Official Analytical Chemists (AOAC) tuberculocidal test 73. A concentration of 100 ppm will kill ≥99.9% of B. atrophaeus spores within 5 minutes 541, 542 and destroy mycotic agents in <1 hour 329.
-Data are available for chlorine dioxide that support manufacturers' bactericidal, fungicidal, sporicidal, tuberculocidal, and virucidal label claims
All that being reiterated from the CDC I know chlorinated water does not make good tasting beer. But for means of sterilization prior to a rinse of in distilled water and then air tight (means of a bung and an air lock) with a medium like an PBW/Star San. Then there is the environmental consideration. How big of a risk are you at with wild yeast where you are brewing? I mean a clean environment (not a barn) with clean materials, followed with a standard sanitation seems to be working for thousands of us. I am bottling with starsan and am currently sterilizing metal utensils in the oven, then to the starsan. Fermenters are getting bleach water, as well as my racking equipment before a dip in the starsan. I have also considered Isopropyl Alcohol @91% concentration prior to rise, and then air tight Or Ethyl Alcohol, harder to find though. But apparently that does nothing for mold spores.
Then what about acetic acid? Commerical concentration as a means of sterilizing? I know nothing about its effects it would take on the fermentation process nor how it reacts with yeast