Originally Posted by RMohan13
I made a batch of apfelwein using some fresh apple cider (naturally cloudy) from a local apple farm, will this actually ever clear up? It's been a month, it tastes great, but it's still cloudy. I'm not terribly concerned about appearance, I just wanna make sure it's as done as it can be before I bottle. Thanks!
Yes, it turns crystal clear after long enough, though I can't believe nobody has mentioned cold-crashing yet. I got mine to clear up very quickly (by "very quickly" I mean a month and a half to 2 months) by putting the carboy into my fermentation freezer and setting the temp to 37F. Cold-crashing will precipitate that stuff out nicely.
Did you use any pectic enzyme?
Originally Posted by davevg
How do you save yeast??
Awesome illustrated instructions here