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.