Does anyone use a commercial strawberry syrup to do their backsweetening? I don't think I'm going to need to add a lot of syrup and it seems like it would be easier. I know it will take longer to clear, but this is my first effort and I don't expect anything close to the primo results ya'll real experienced types get. I just want to have something drinkable in 6 or 7 months, I know it probably be a year, leave me my illusions.