LG wrote:
Would it likely still be cloudy due to suspended yeast and it being stuck,
or is apple cider like this often cloudy and difficult to clear on it's own
normally? Does a cloudy juice to make a wine/cider normally go crystal
clear on it's own?

My cysers (made with murky dense apple cider) generally clear
fairly quickly (2-3 months), but occasionally a batch will remain
cloudy for a long time, for now reason I can come up with.

Would I need to use some clearing agents to speed up the process, and if so,
what is recommended for this? (I don't want to strip any flavour) Or
should I just wait a while longer yet? My tastebuds are telling me, Just
Drink It Now!

I'd wait, but I alwys have 2-3 cysers in the pipeline. I
did try gelatin and sparkaloid to clear a murky mead last
year, but neither of them had much effect.