I've got a cider made from fresh pressed cider that's been in the fermenter about a month. It was augmented with some Crystal 60L and a few other ingredients and is sitting on French oak cubes.
While I believe the flavor is coming along nicely, but it's not clarifying in the least. I forgot to add pectin enzymes at the beginning when I usually do.
My question is whether or not it makes sense to add it at this point or if I should just live with the super-cloudy nature of the result.