I’m not OP but the best way to deal with things like sulfite or benzoate in juice is to oxygenate the heck out of the juice. Either with an oxygen set up or just stirring a LOT of air into it before you pitch your yeast and then keep on stirring the heck out of it when you have a chance for the first few days of fermentation.

Oxygen will help neutralize the preservatives and the yeast also use it to reproduce.