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Thanks for the feed back! I will have to look into different equipment to do that I guess. So for now, I'll just enjoy the small bits!

That's what I thought. I do primary and secondary in a clear glass carboy and always leave the last little bit so when I rack it's always crystal with no sediment floating or on the bottle. I was pretty sure the problem came from natural carbing. Thanks for the filtering ideas, I'll look into...

Ok so I've made 5, 5gal batches of tasty cider over the last while and I continue to have the same problem. I get small bits of yeast that settle out after bottling within a few days in the fridge. My process is quite simple. 5 gal natural pressed apples- pasteurized add sugar to get 1.06...

Thanks! I thought that was the problem. I'll stove top pasteurize tomorrow. At least it tastes great, even if it isn't clear. So my understanding was pectin enzime was used to help clear cloudy juice. Is that the case or am I mistaken?

Ok. So I'm making hard cider. Used a store bought brand. Santa cruz only fresh pressed apples and pasteurized. 2.5 gallons with ec-118 and the other 2.5 with so-4. Started with an og of 1.06 and fermented down to 1.0. I siphoned off each into secondary containers and back sweetened with same...