Let the fermentation finish naturally (no more bubbles rising). Place it in the refrigerator for about two days to start the clearing process. When it is no longer cloudy but still hazy, carefully pour it into 1-litre plastic lemonade bottles. Drop one sugar cube into each bottle, cap tightly and leave in a warmish place for a week. This will cause the yeast in the haze to act on the sugar, producing CO₂. Then store in a cool, dark place for at least a month. Best served chilled. Do not use glass bottles or lightweight water bottles. This method depends on judging the end point well. For repeatable results, you should use a hydrometer, but I'm not explaining that in a comment.