Good point, for that matter the actual fermentation process will also remove the chlorine. chlorine is a gas at room temperature, and as the brew ferments the process of co2 working its way out of the liquid will also allow the chlorine to work its way out. Also just letting chlorinated water sit in a vented container for 12 to 24 hours will also get most of it out. so if your fruit and water sit in the primary for 12-24 hours, either fitted with an air lock or covered with a cloth, prior to pitching the yeast most if not all of the chlorine will be gone by the time you pitch the yeast.
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."