The wine is pretty young yet. Some wines clear quickly, some don't. Have
you racked it? I don't usually bottle until after 7 months in the carboy,
and this includes about 2-4 rackings, depending on how much sediment is
dropping and how clear the wine is.
Darlene
Germantown, Wisconsin

"LG" > wrote in message
...
> So I made a cyser out of store bought unclear apple cider and some honey..
> I pitched it over 4 months ago, and it went from about 1.087 to 1.015,
using
> a german ale yeast, 1007. I used an appropriate amount of pectic enzyme.
> It's stuck about where I want it, and not visibly bubbling at all for at
> least a few months, but it's still not very clear. It seems to taste
pretty
> yummy.
>
> 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?
>
> 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've got a boatload of friends who think this sort of stuff is the cat's
> meow, and waiting a year for a batch is pretty tough on the patience,
> especially when it may get drunk soon after bottling and tastes quite
> impressive even when fairly young!
>
> I guess cold stabalizing is another option I should consider? If it is
> suspended yeast due to it being stuck, what kind of fining agents are best
> to clear it?
>
> Thanks, LG
>