I started a concord grape wine about a month ago. It is coming along well and already has a good taste especially considering how young it is. My only concern is the amount of sediment at the bottom. If you look at the picture you can see what I mean. Other wines I've made have had an inch or two at the most of sediment from the deceased yeast. I don't understand what all this extra sediment is from. Is it from the grapes or just a lot of dead yeast? It would be a shame if I had to just siphon off only the wine above that sediment because as you can see, the sediment fills about a third of the whole carboy, which would mean a huge loss in volume of finished wine. Any thoughts on this would be appreciated. Thanks.