I was told today that my juice was cloudy because they hadn't put the additive in it that makes it clear.

My question is: What is the additive they put in apple juice to change it from cloudy to clear?

  • Filtered .vs. unfiltered is more accurate. Filtering may or may not involve any additives/filter aids. In making hard cider, I start with brown opaque cider and simply through time and yeast end up with a clear pale yellow end product, without ever putting it through a filter - but a lot of gunk falls to the bottom of the fermenter.
    – Ecnerwal
    Apr 9, 2015 at 13:51
  • Commercial production is often similar, just with the addition of large centrifuges to quickly and completely settle out the particulate matter.
    – logophobe
    Apr 9, 2015 at 14:49

2 Answers 2


(after reading this: http://www.ncbe.reading.ac.uk/ncbe/protocols/inajam/pdf/jam01.pdf)

They usually use pectinase (http://en.wikipedia.org/wiki/Pectinase) to break down pectin molecules to help mechanical filtration.

They also use gelatins to help clump up particules to help mechanical filtering.

  • 5
    It is important to note that it is the filtration that makes it clear. The additives simply make the filtration more effective with higher yeilds. youtube.com/… Apr 9, 2015 at 13:37
  • That's not 100% true, filtration gets out the big stuff. It'll still be a touch cloudy. They use clarifiers to get the stuff out of suspension and fall to the bottom. Gelatin is one of those, egg white is another, as well as isinglass.
    – Escoce
    Apr 9, 2015 at 14:21

For homebrewers; (making hard cider or even regular)

  1. pectic enzyme and pectin for long term clearing
  2. irish moss
  3. citric acid
  4. usually you will re-rack at least 2 times; if not 3; this means moving from one fermenter to another.
  5. You can "polish" with a filter systems; but these are very pricey are not easy to use.

Any homebrew shop will carry the supplies needed.

You could use much the same process for regular cider,

  • 1
    Patience and a racking or two is all that's needed.
    – Ecnerwal
    Apr 10, 2015 at 1:24
  • Agreed; but the pectic enzyme will keep the "solution" from turning cloudy later on. Many people don't mind the haze; does not effect flavor at all.
    – zerobane
    Apr 10, 2015 at 14:17

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