Tom,, the story behind the Moscato is this,,,, it is a 6gal juice bucket which I fermented down to @1.000 then K-meta'd and sorbated. It seemed to be at a good sweetness there. Anyway, racked it, degassed and let it set for a week or two to start clearing. Racked again and tasted and decided it might need to be a little sweeter and thus the questions about back sweetening. Did not use much of the peach juice so I haven't noticed any clouding. I have some Sparkelloid I might try if necessary, but just leaving it alone seems to work so far. AND as I said Flo likes it, sooooo!! Also I've been instructed to let fermentation go ALL THE WAY DOWN and then back-sweeten. Another lesson learned. Time is on our side..