I do the same thing. I prefer less yeast haze--I think it tastes better that way (less yeast bite when kristal-style), but it may not be to BJCP style guidelines. I cheat a little and toss in tangerine juice for a little aroma and haze (pectin?) since I like a little citrus flavor and aroma in my wits. But those beers aren't for competition--they're for me. I use 32 oz of Noble brand gently pasteurized Tangerine juice in a 5 gallon keg of crash chilled, i.e., cold-clarified, wit. You could do the same when bottling (if using a bottling bucket)--just be sure to account for the sugar contribution of the juice and cut back on the priming sugar by the appropriate amount.