This is new to me, I've never gotten sulfur from my ciders. Dave and I have effectively compared notes in the past, and the biggest differences between what I do and he does are I use nutrients and pectinase (he doesn't), and he uses post-fermentation finings (I don't).
As sulfur is typically a by-product of yeast metabolism, with more of it being created when the yeast are more stressed, I'm guessing that the use of nutrients is what you need to cut the sulfur. Not too much, apples have almost everything yeast need already, but adding some yeast hulls certainly wouldn't hurt. So make sure what you use is a complete, complex nutrient mix, not just DAP.
The other possibility that you should consider is the apples. Some pesticides use sulfur compounds, and if they are still on the fruit when you press it, that could be the culprit.
Good advice on the pennies, that is a well established method in wine making.
By the way, where are you setting up your winery?