Cyser Clarity

I am in the process of making my second cyser and followed the same recipe except that I used commercial yeast instead of the natural yeast in the unpasteurized cider. Will this batch come out as clear as the last and with the same ABV or will it be different?

I have an apple butter cyser that has been in secondary for close to two months (still really young) and it is beginning to clear beautifully. So, a long answer to a short question is yes. Depending on whether your juice was heated (during pasturization most likely) you may need to add a little pectic enzyme down the road to get it to completely clear but otherwise, time is the answer. Good luck and let us know how it turns out.