I made a cider using store bought cloudy apple juice and Nottingham yeast. I didn't add anything else. I let it ferment for a couple weeks then I moved it into my kegerator set for about 32 degrees. I was hoping that a few days in the kegerator at that temp would cause all of the cloudiness to drop out. Unfortunately none of it has, the cider tastes good but it's an unappealing opaque tan color.
I'm pretty sure that it wasn't done fermenting when I moved it. Normally I let my ciders go for a month and they clear completely. Is there anything I can do to salvage this in the next week? I'm planning on pouring this for my wedding and I want to have something for the non-beer drinkers to enjoy. Right now I'm racking the cider to a keg to cold condition and carbonate along with the beers I'll be serving. Will cold conditioning clear it up?
I like the flavor apart from a yeasty tang. I used an 3:1 mix of Pink Lady and Gala apple juice. I was thinking I could add some kind of dark juice to color it so the opaque color won't be so off putting. On the other hand I'm not above buying commercial cider if the yeasty flavor isn't something that will go away.