I'm adding dissolved sugar/juice at the end of fermentation....along with potassium sorbate of course...my question is...since the dissolved sugar/juice is more dense than the finished/fermented cider...the dissolved sugar/juice at the end 'seems' to sink to the bottom when kegging. The first few pours are considerably sweeter than the rest. Is there any way to avoid or circumvent this aside from rolling a corny down the driveway to mix it back up?