Hi Dave and welcome to the group. I am only taking a stab here but assuming you have been in the secondary that long it may be possible to add some pectin enzyme and let it do its thing. (pectin E doesn't work well, if not at all once fermentation has begun, but I have used it after the SG came down to 1.000, thats why it is added before the yeast is pitched) I am surprised you have that much sediment remainin, makes me think it was transfered too early, or too improperly.
All is not lost. There are many members here who have way more experience to answer this than I do. Stand by and wait for their input. Please don't do anything drastic until you let them give their thoughts.
It may seem like it is 30% of your volume but I doubt that is the case. There may be steps you can take to dissapate some of it.
Sounds like you have a nice wine working. If you use the Pectin E, use about 3/4 teaspoon per gallon and stir it in. This should help break some of that down. Of course you will have to give it a couple days to help everything settle. If you add this, dissolve it in a bit of water or even the very wine must you have.
When is the last time you tasted this and took a hydrometer reading?
No need to panic, I have a feeling you are just fine. Take a hydrometer reading, or if you can take a picture and post it for us, we will help if we can.
(I made a Peach wine a few months ago from fresh peaches and I had some sediment issues, but it cleared and settled, and turned out fine.)
Patience my friend...