pulpy juices

[yahoo]

I want to turn just about everything I come across into a cider :o)

My question is this ... What if you have an opaque/pulpy juice to start with?
(i.e. guava juice,
orange juice, etc.). Is there a way to tell when the yeast is done gobbling up
all the sugar?
Can bits of pulp stay in the mix? I happen to like super pulpy orange juice.

Is there anything special that needs to be done, being as you really can see
through it like
apple juice. Do I need to let it ferment a little longer, and how will I know
when it's
"clarified"?

During the fermentation process, can the bottles be disturb, or even shaken? I
started the
Honey Mead as listed in the recipes that came with my EZ Caps, however, the
honey didn't
completely incorporate into the apple juice, so now there is some honey that's
sitting at the
bottom of the bottom. The yeast is eating it up, but very, very slowly and I
looks like it might
take a lot longer than the 2-week guideline in the recipe.

Advice is most welcomed! :o)



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