I have about 4 gallons of muscadine wine that just finished primary fermentation…started at 1.100 and after primary, .988. I just racked to carboys for secondary. In a few months, after secondary is done and cleared, I would like to back sweeten with some muscadine juice. I have a little over 5 lbs. of muscadines in the freezer that I will press when the time comes. I am concerned that using this juice to back sweeten will cloud the wine. Has anyone done this before? I would like to not use sugar to back sweeten if at all possible. thanks Will