The raisins will provide lots of nutrients for the yeast, which are normally missing in apple juice. This can help keep the yeast from producing hydrogen sulfide during the early stages of fermentation, which is what I would suspect happened.
By far the best cider I've made was using kveik yeast - not a hint of sulfur, and it maintained more apple aroma and flavor in the finished product than any other yeast I have tried. Just straight apple juice and yeast, nothing else added. I highly recommend this yeast, the cider it made was awesome!