I've got a Hard Cider going. My first try. I've never tried to make
anything carbonated before.

I used Red Star Champagne yeast.

I'm waiting for it to clear in the carboy before I add brewer's sugar
& bottle to carbonate it. It's taking a long time to clear. I added
Isinglass 2 weeks ago... it's better but still very hazy.

Do I keep waiting? I'd rather wait until it really clears, but is it
possible to wait so long that the yeast will not "take" and do the
carbonization thing after adding sugar at bottling?

Barry wrote:

I'm waiting for it to clear in the carboy before I add brewer's sugar
& bottle to carbonate it. It's taking a long time to clear. I added
Isinglass 2 weeks ago... it's better but still very hazy.

Do I keep waiting? I'd rather wait until it really clears, but is it
possible to wait so long that the yeast will not "take" and do the
carbonization thing after adding sugar at bottling?

I've never fined my cider before. I've had the best experience just
letting it settle and clear over winter. Give it a month or two before
trying to bottle it. It will also clear in the bottle. If you carbonate
to english cider levels, beer bottles will be strong enough, but
anything more than 3/4 c / 5 US gallons should be bottled in champagne
bottles (more akin to Normandy cider). HTH

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

(Barry) wrote in message . com...

but is it
possible to wait so long that the yeast will not "take" and do the
carbonization thing after adding sugar at bottling?

Yes, but you can always rehydrate more yeast and add it to the cider
before bottling.

Andy