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That batch had been fermenting for about 2 weeks now and there is a bit of co2 trapped within the sediment and if I twist it I can shake the bubbles free.

Well what would be a better way to strain my must with?

Also the grapes that I've used are very acidic, I used wild growing mustang grapes in my area.

That was my primary, I let the must go for 6 days and squeezed it through t shirts to remove the solids.

So I have made 3 batches growing in size every time, but by my third batch almost all 3 gallons of my carboy has become sediment and less than a gallon has remained good wine. On my second batch about half of my wine was sediment, and on my first it was normal. What could be causing so much...