Is there a particular way to recover more wine from a large amount of fluffy lees? I racked off the gross lees and refrigerated the leftovers of my blueberry wine, got a bit more wine, but there is still a lot of loose wispy bits. Is it possible to use a clarifier to recover more? I did expect lots of loose lees, but this ended up being nearly 2 gallons out of 7. Threw it all in a bucket of apple wine the next day, but wondering if there is something to do the next time to get more compact lees. This yeast was Lalvin 71B, all blueberry. Other batches were KV1116, a bit more dense but still wispy, and had to chill to find some better separation between lees and wine to rack.