How do you clarify cloudy apple juice?

Answer 1

In an initial internet search, I have found several suggestions, don't know which is correct. My understanding is that starch (and perhaps cellulose) are causing the cloudiness. Pectin is keeping these in suspension.

Some suggest filtering through a coffee filter. Sounds reasonable but it might clog easily.

Another suggestion was cooking with egg whites. Still another said using Gelatin.

Using enzymes such as pectinase and collagenase might work.

I believe there is also a product called KlerCidre sold in the UK that uses a similar principle to the egg white technique but utilizes a few chemicals in place of eggs.