On Mar 7, 6:54 pm, "Cindy Weston" wrote:
Should I let it sit some more, or should I take steps to
clear it manually? If so, what's the preferred method of
clearing an apple wine?

I've made quite a bit of apple wine. I normally age it for a year
before bottling, and I find that pectic enzyme is all I need to clear
it. So, if you have already added pectic enzyme, then I suggest you
rack as neccessary and give it more time. If you haven't, then I would
add pectic enzyme now.

On Mar 7, 10:56 pm, (Dick Adams) wrote:
What is the difference between Apple Wine and Hard Cider?

Cider makers usually have specific blends in mind, but if you start
with apple juice and ferment it, you'll end up with hard cider (which
is just called "cider" in much of the non-US English speaking world).
If you take that same apple juice and adjust the sugar and acid to
make it resemble a wine must (SG around 1.090 and TA around 6, let's
say) and ferment that, then you've got apple wine. These definitions
can be a little soft, sometimes people add sugar or honey to apple
juice, ferment it and still call it "cider." I think that "cyser,"
which is what a lot of mead makers would call fermented apple juice,
honey, and possibly water, is just an old spelling for "cider."

Erroll
http://www.washingtonwinemaker.com/blog/