Originally Posted by Chef-Ryan
But If I clear the Cider(either natually or using an agent), Is there still enough yeast to allow priming to work or will I have to do it before its fully clear?
Unless you're filtering, there will be enough yeast to carbonate. It's nice to let it drop clear or use finings, because after carbonating, you'll have less yeast on the bottom than if you bottle with yeast still in suspension.
"Oh don't give me none more of that Old Janx Spirit/No, don't you give me none more of that Old Janx Spirit/For my head will fly, my tongue will lie, my eyes will fry and I may die/Won't you pour me one more of that sinful Old Janx Spirit"