I've been told not to use Idophor for wine/mead because it alters the flavor slightly. I don't know that I believe it - but I've heard it a lot so I abide by it for now. My question is: If it affects the taste of wine, why doesn't it affect the taste of beer as well?
I have a small variety of no-rinse cleansers (Including Idophor) in my cabinet. Most recently, I've been using Sodium Metabisulfite (campden tablets) for wine/mead almost exclusively. If I remember correctly, my method comes from "The Joy of Home Winemaking" by Terry Garey. I crush 13 campden tablets and mix them into a pint of water in a mason jar. After a good cleaning, I rinse carboys and bottles with this solution and return it to the jar. She says it is safe to use as long as it smells of sulfur. I'm not sure where that line is so I error on the conservative side and mix up a new batch whenever I'm in doubt.
I do not rinse the equipment with water afterwards. In the case of bottles, I get out as much water as possible but don't worry about a few drops lingering here and there. After all, in most cases, I've put the same stuff into the wine itself so what will a few drops on the inside of the bottles hurt?
I think it's a good, time-proven way to go but if you are sensitive to sulfites - you'll want to use something else.