When racking a fruit wine to the secondary, wouldit be fine to use a cone type permanent coffee filter to pour through? This would remove most of the gross lees while lettingsome of the yeast through to continue fermentation. The permanent filters generally are gold plated and are non-reactive so they should not introduce off flavors and can easily be dipped to sanitize. You could also sanitize the holder or a funnel to make sure the wine goes into your secondary container. I am thinking of this asan option to trying to siphon 1 gallon of wine out of a container as the depth in the bucket is only about 3.5 inches. The amount of matter that would make it through this kind of filter should settle out over time and would probably be less than what you would get from a racking cane. Maybe in the future I'll add a spigot to my 4 gallon primary to make it easier.
Steve
Steve