Originally Posted by jpcoote
What is the likely culprit for the cloudiness then? I assumed that since the apple juice itself was really cloudy that it must be due to pectin and proteins.
You know what, I may actually be wrong. It was my understanding that what caused most of the cloudiness in "fresh" cider were proteins and "pulpy" particulate. And it seems like it might be the case, but I can't say for 100% sure. It looks like *most* such ciders will still mostly clear if fermented and given enough time, though. In my own experience, pectin only became a cloudy problem when you heated the juice. That being said, it can't really hurt to add some.
Maybe somebody with more definitive knowledge can help clear things up.