My wild fermented cider from freshly pressed apples has been on the carboy for almost one and a half months now.
Cider is cloudy and there's still some very, VERY occasional airlock activity (once or twice a day?).
I assume by now most fermentation has stopped. I've been trying the brew, and it's great. I like the taste it has now and don't think letting it ferment for longer will make a big difference. I would like my cider to be as clear as possible before bottling, but would also like to prime for carbonation. Here are my questions:
1) Is there a good way to clear my cider before bottling, hopefully with a method that doesn't require a very long amount of time?
2) Should I cold crash my cider to ensure fermentation has stopped? If I'm then priming, would that work if the yeast has been cold crashed?
This is my first batch, so hope my questions are interesting to some of the readers!