Sulfer Dioxide and Brettanomyces

[TheBrewedPalate]

I brewed an all grain rye saison yesterday and plan on splitting the batch between 2 3-gallon better bottle fermenters after primary fermentation and adding dried apricots and Brettanomyces Bruxellensis (WLP650) to one half. The dried apricots that I bought have Sulfur Dioxide as a preservative. Is there any reason to be concerned that the Sulfur Dioxide will inhibit the Brettanomyces Bruxellensis? if so, how should I prep the dried apricots before adding them to the fermenter?

Cheers!