I just made my first fruit wine, plum from my own trees. Wine fermented dry (15% ABV), crystal clear after 60 days and 3 rackings. It tastes good. I would like to sweetener it as I believe that will help with body and I'm a little concerned with the high alcohol maybe effecting taste as it ages. So my thought was to sweeten with plum juice, adding some plum flavor with the sugar struck me as a good idea. My concern is that if I do this I'm going to this, it's goodbye crystal clear wine. Maybe even introducing a haze or possibly some other bad thing. Do you hit any juice like this with peptic enzymes before introducing to wine? Will it clear naturally if I continue to bulk aging after adding juice and sorbates? Thanks.