I've made several batches of hard cider, using fresh-pressed pasturized cider, it's pretty opaque. The batch i made last fall used Cote des Blancs yeast, after primary and bottling, it had a very nice level of carbonation, but a slightly yeasty flavor, and slight turbidity. Recently we tried it again, after nearly a year of aging in the bottle, it is perfectly clear and perfect. Now, my question is, is there a better way to get a clearer product without all the time?
Also, has anyone used the Wyeast Cider 4766?