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