I once used "pulp free" and had to use SuperKleer or Isinglass because the OJ concentrate clouded the wine & it would not clear.
I will not do this again and in the future will either:
1. Freeze prepared, ready to drink, OJ in a cylinder shape and allow it to drip thaw while resting in a large screened funnel--use the concentrated juice to backsweeten, have to monitor because you want to leave a hunk of ice behind. But I still suspect this will cloud the wine.
2. Make a simple syrup loaded with orange peel (no pith). Actually have 2 quart jars in my refrigerator that are filled with this simple syrup and candied peels. I cut the peel into narrow strips and placed them in the sugar + water as I am making the simple syrup, actually added 1 cup more water than normal but allowed the mixture to barely simmer on stove until that additional cup had evaporated. The result, an intensely citrus flavored simple syrup. I use the strips in baking, in beverages for all ages and have even dried some for snacking on.
Motto: quel che sara sara