Does Fresh Apple Cider Ever Clear?

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!

When I've made batches of cider using freshly pressed juice/sweet cider (however one prefers to call it) it has taken at least 3-4 months to clear. It will get there eventually, but it takes a good long time. Let it sit and forget about it a bit. The first one I did I bottled too soon (out of excitement and impatience) as a sparkling cider - it never cleared. Tasted great - a more complex flavor than store-bought juice - but verrry hazy.

Hey, you maybe you could just get hold of a glass like this and tell people it's SUPPOSED to be cloudy?

Hmm, well most of mine has cleared from last years pressing, but the one which I fermented naturally is still cloudy almost a year later It is slowly, slowly dropping out of suspension. I saved the yeast from it!

I've had good luck with it clearing eventually. Usually within 4 months or so, it's beautifully clear.

zoebisch01 said:

Hmm, well most of mine has cleared from last years pressing, but the one which I fermented naturally is still cloudy almost a year later It is slowly, slowly dropping out of suspension. I saved the yeast from it!

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How do you save yeast??

Anyone?????

RMohan13 said:

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!

Click to expand...

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?

davevg said:

How do you save yeast??

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Awesome illustrated instructions here.