Emulsifiers and separation

[Shovelhead89]

I'm having issues with my spiced and flavored recipes (apple pie, peach pie). To make them I steep whole spices in neutral at 93% for a few days and strain off. I proof the neutral down and add juice concentrate and inverted simple syrup. For the first couple days they look great but as time goes on a cloud accumulates at the top of the jar and the rest of the liquid clears. It's as if the spices suspended are separating and rising. I'm pretty sure it's the spices because I made a few jars with only neutral (not spiced) and it was and has stayed crystal clear. I tried a bit (3ml) of glycerin because it is used as an emulsifier sometimes but didn't help. The weird thing is some of the peach pie jars didn't separate. Also my espresso jars after a week or so tiny particles sink to the bottom. I'm guessing this is coffee grounds that were too small to strain out before. I could rack off but I'd prefer to have them suspended with an emulsifier if possible because I believe they are a good source of flavour.

I know I could just give these jars a quick shake and it'd take care of this issue but one day I hope to go legal and sell my shine so I can't really just ignore this problem.