Just monitor the fermentation, as long as the chlorine hasn't killed the yeast, everything else SHOULD be ok. Personally, I keep bleach away from my brewery/winery.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger