You can easily go to 75-100 ppm of sulfites without any problem. Winemakers use sulfites routinely as an anti-oxidant. Wine yeast strains are very tolerant of sulfites and that is winemakers use them. In fact, most winemakers add sulfites in an effort to keep sulfites at about 50 ppm throughout. It's often added at every other racking and at bottling.
Another thing to note- even "sulfite free" wines have sulfites! It's a natural by product from fermentation, although it's in smaller amounts than those wines where the winemaker adds additional sulfites as an antioxidant and preservative. so of course it's fine to use sulfited juice, wine, and fruits in winemaking.