I thought the whole sulfite allergy thing was just a paranoid myth?
Nothing you make will have sulfites in it unless you put it there IE: campden tablets or potassium/sodium metabisulfite powder. the apfelwein recipe doesn't call for it especially if you want to naturally bottle carb. And for a fruit beer, If you are going to add the fruit to the 2ndary, and it is fresh fruit or maybe even frozen, you will need to soak them over night in a gallon of water with a camden tablet in it to kill any wild yeast on the fruit. The cool thing about metabisulfites is that they kill the yeast by releasing sulfur dioxide, so the sulfites will actually dissipate in the 24 hours that you soak the fruit.
And yes you can do it with no head space.......there shouldn't be any krauzen if you use wine yeast. Not sure if you use ale yeast.
Reason: forgot to answer on headspace