Originally Posted by RugenBrau
I've always used pectin enzyme before fermentation. My cider always falls clear. If you need to clear fast try polyclar. I haven't used it but some friends have and it worked great. From what I've read ypou have to make sure you mix it well or it will settle to the bottom right away. Also make sure you leave it on the bottom of the carboy when bottling or kegging. I've used it in beer with great results but not cider.
Thanks for your input RugenBrau.
I picked up some pectin enzyme today. The clerk at my LHBS says that the pectin enzyme, coupled with racking should produce something relatively clear, especially if I bottle in the Spring like I plan to. My chief concern is having a hard cider that looks as muddy as the fresh juice used to make it.
The clerk also informed me that as a last resort, this stuff would do the trick... but only as a last resort
As for polyclar, I tried it in a batch of Foreign Extra Stout (I'm aware dark beers don't really need finings, this was more of an experiment) and was impressed with the amount of fine particulates that fell from suspension to the bottom of the carboy. As the result of this experiment, polyclar is definitely an option I consider for future brews.