The reason that bleach is generally considered a "no-no", is because it's hypochorite based and is very, very persistant i.e. you have to rinse forever to get rid of it - both the smell and the chemical traces, as both have the potential to cause problems with the yeast and resulting ferment.
There's many other chems you can use, including the home made sanitiser from "First Steps in Winemaking" - 5 campden tablets crushed made up to 1 pint with water, then to release the sulphites properly, you add 1 tsp of citric acid. That can be kept in a hand spray and used liberally on all the kit that will touch the ferment.
To clean first, just soap, hot water and a good rinse works fine, then spray the sanitiser liquid over all the surfaces that will contact the fermenting wash, let it have 2 or 3 minutes of contact time then just pour out or shake off the excess.
Works well, and I did this for years (meads, wines, cider, wash etc) - I do have both oxy-clean and Starsan now I know where to find them.........