Any thoughts on cider

[Bfrail]

This cider has been in the bottle for about 2 weeks. I've never made cider before and I'm not sure how it should look. When bottled it was about 7% abv. It was made from picked apples and non pasteurized cider, Nottingham yeast and brown sugar to bump the OG to 1.06 and for bulk priming about 1/2 cup brown sugar.
My concern is the clear verses cloudy, I thought it should all have the cloudy look, or is this just the alcohol separating out? I have no experience with hard cider and I'm just wondering if this is normal or not? The white above the liquid is just a piece of left over label.

[Juniper Hill]

It's looks like pectin haze to me. My first batch of cider did that but cleared up with some pectic enzyme. Did you add any pectic enzyme during fermentation?

[Bfrail]

No I did not. The guy that asked me to make the cider didn't want anything non organic in it.
So it's drinkable though? I find if I rock a bottle it all mixes in. Would the pectic enzyme make it clear or leave it cloudy? I don't mind the brown haze look.
Thanks for your thoughts, I'm going to investigate this picnic enzyme for future use.

[Juniper Hill]

Should be fine to drink. Pectic enzyme can clear post-fermentation, but it's usually recommended to use preferment.

When this happened to me (it totally freaked me out BTW) the cider was still in carboy so I could treat the whole batch...a lucky save and good lesson for me.

[jason.loxton]

If you have a few million pounds to throw at advertising, you can just make your cider a thing: http://www.offlicencenews.co.uk/news/fu ... r_gut.html" onclick="window.open(this.href);return false;

[Mattqwerty89]

I made a batch like that..... It will settle to the bottom 1/4 of the bottle, it's all drinkable it's just stuff from the apples. I usually pour mine really slow and just drink the clear. Also it will taste way better after 6 months in the bottle.