Clarify sweet reserve?

[doughowe]

I've got 9 gallons of Pinot Gris that is almost ready for bottling. Before fermenting I set aside some settled juice to sweeten with. I figure I need to add about 750ml of juice to my 9 gallons of wine. How can I clarify the juice so I don't cloud up my nice clear wine? Maybe I should have sweetened before fining?

 

[Deezil]

Could filter it.
Hit it with pectic enzyme, that'll drop some sediment

I'm sure others will have more ideas

 

[doughowe]

Could filter it.
Hit it with pectic enzyme, that'll drop some sediment

I'm sure others will have more ideas

Thanks Deezil,
I tried the pectinase and it worked like a charm. My last minor concern now is that I will be reintroducing some protein to the heat stable wine with this juice which could lead to a protein haze down the road. Think that's a valid concern? I could hit my sweet reserve with some bentonite I suppose before I add it?
Doug

 

[Deezil]

Yeah if you're worried about a protein haze, i would rather bentonite the smaller reserve pack than treat the whole wine.. And if you've already fined the wine once, you dont wanna strip the wine of anything you dont have to