palecricket1
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- Aug 17, 2005
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K not quite sure whether this fits in the cider or the mead forum... Trying to get some cyser in so I'll have a stash for Christmas time When I buy a commerical hard cider, it's clear. Sparkling cider, clear. However, whenever I got regular, soft cider, it's cloudy. The cloudiness, I find, adds a greater complexity and body and astringency. But is there some reason why commercial ciders are clear? Does the murk interfere with the yeast or something? I'm also wondering if I should use apple juice or commercial soft cider as a base for my recipe. Pressing my own juice isn't an option unless I magically acquire a press sometime soon