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So just tossing this out there (no clue if it has been said before or how relevant it may be to the process): the stem and flesh of pineapple contains a compound called bromelain, which breaks down protein structures. It may explain why yeast doesn't do well with pineapple during the...

Adding pectic enzyme may help with the clarity, but I'm too new to brewing to give specifics past that. I know a lot of people say it should be added before fermentation, while some others say you can add it at any point in time. There's also fining agents, which I have absolutely no experience...

It also depends on the pasteurization method used. If the raw cider was boiled or brought above a certain temperature limit (rookie, so I forgot the specific number), the pectins will set and the finished cider will stay hazy.

Good luck with that! I've always enjoyed their cider- great taste and clarity. Both Patterson's and Eddy's use potassium sorbate, but if you drive a little north to Sage's Apples, you can get flash-pasteurized cider without any preservatives. It tastes similar, but is noticeably darker and has a...