Actually you add sulfites to kill off any wild yeasts or bacteria that may be present before fermentation. After about 24 hours the sulfite levels are low enough due to dissipation that your pitched yeast will be just fine :P I don't always sulfite, depending on what I am making, but you do need to wait 24 hours after using it to pitch your yeast.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port