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It could be many things at this point. It may just be happy yeast in suspension. But sounds more like the hot break and cold break proteins are still in the wort. They should drop out after fermentation. When a lot of these proteins are available to yeast it can produce some off flavors (some even desirable) generally not a huge concern for most styles Most ...


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In answer to your question, whether or not you clarify cider depends primarily on your end use. If this is tasty cider you want to share with friends and family around the Thanksgiving table, then I would say no, you don't need to clarify it because there should be no flavor impact. If you want to show it off for competition (keep in mind clarity only ...



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