Hi everyone, my first post! I just started my winemaking journey a few weeks ago. I had a bunch of ripening bananas growing in the yard and since I'm on a low carb diet I tried to think of other ways to use them and I happened upon banana wine. I started a 1gal batch just over 2 weeks ago. The first 3-4 days it fermented like crazy! Unfortunately it was quite hot here in SW FL so the house was a little warmer than I would have liked. It slowed down quite a bit by the next weekend and I racked it off to a new carboy with an airlock. I tried a little bit of the yeasty leftovers from the 1st carboy and it tasted pretty good despite the strong yeast flavor. Strong! But still had some nice banana undertones that you could taste over the yeast. Fermentation has gone down considerably since then and now it seems to have stopped. The airlock is straight up level on both sides and you can see quite a bit of banana sediment forming on the bottom 2 inches of the carboy (see pic below). I'm wondering what I should do about that sediment. Should I give it more time to see if it settles more before I rack it again? What if it doesn't settle more? I hate to waste that. Is there some sort of filter I could use? BTW, I don't know the specific gravity...I just ordered a hydrometer which should arrive in the next few days.