Thanks to the work of the guys at Cooking Issues (http://cookingissues.wordpress.com/), I have come to learn of a new technique in clarifcation. Normally whenever I see a new technique I do not ever do it as I prefer to find new ones myself, but in this case I will make an exception as this one is very good! Basically it is working on the same principle as a technique discovered some years ago which was setting your liquid to be clarified in Gelatine then freezing it, then you have to let it defrost in the fridge in cloth so the pure liquid drips out while the particles are stuck in the links of the gel. This technique took a while to achieve and most of the time the liquid would absorb some of the smells from the refridgerator as it needed too long to melt and clarify.
With this new technique it is fast and gives a much better result! The basics are using 0.02% of Agar to set the liquid, breaking it up and pushing the liquid out through cheese cloth (or something similar). I must say the results I have had are pretty interesting, my hat goes off to these guys! There is one negative point for clarifying the Carrot juice which is by taking out some of the particles it makes it much more sweet and you loose some of those distinct carrot flavors.