I have been reading that washing fruits in a baking soda and water solution removes many of the chemicals from the skins. Supposedly scientists have found that it even does a better job at it than bleach!! So my question is.... is this okay to do when making wines? Does the baking soda react in a negative way even giving it a good final rinse, I worry about residual films left on skins. Summer is here ( at least I think it is here ) and I want to make lots and lots of fruit wines......words out of a newbies mouth!