minimizing chemicals in winemaking

[Schneck]

I have been making country wines for two years now (pear, peach and berry wines from our organic farm). Concern for my allergies and those of my friends has me in constant pursuit of ways to minimize use of chemicals.
However I am still concerned about keeping my must pure. Any thoughts out there on this topic? Currently I tend to freeze or boil the ingredients rather than use camden tablets and I use B-bright as my sanitising agent. A friendly zymurgist-buddy thinks this is a mistake as he believes that b-bright is only good for basic cleaning. He uses harsher stuff I don't even like to breath around, I sure don't want it in my wine. Thoughts???? thanks