So batch #4 is bubbling away. Its Nottingham yeast and fresh cider. Its my goal to reach 1.010 and bottle it then bottle pasteurize it. It looking very cloudy right now. I'm assuming its the yeast.
Is there anything I can do to reduce the cloudy-ness or do I just bottle pasteurize it and let it settle? I'm not concerned about making crystal clear cider, but if the cloudy-ness is the yeast, I'm assuming you could taste the yeast.
PS... No, I do not have kegging equipment