Somewhat new to brewing, but I am a chemist for a major water utility. Adding 1Tbsp of bleach to 5 gallons gives a chlorine concentration of roughly 50ppm. Adding the vinegar does 2 things: 1. lowers the pH to form hypochlorous acid (what actually sanitizes) and 2. Neutralizes some of the taste/odor of bleach. That said....
I used this exclusiviely to sanatize my equimpment last batch. Everything turned out great. I didn't even dry my bottles completely before filling. A few drops of 50ppm bleach solution in a bottle of beer is impossible to taste (trust me, I've done studies....) In fact, you will probably have more residual chlorine in your final brew if you used tap water for your wort or topping off.
Just my 2 cents! Go beer!