I had what looked like crystal clear wine sitting on a tiny bed of sediment so I racked it. I remember that when it go to the bottom, I pick up a hair of sediment. I didn't think it was much at all. In fact, I had to add almost 2 cups of a store bought wine to top it off after the racking. Here's what I did notice during the racking, as the wine was coming up the racking cane and into the hose, I saw what I thought was strange. The wine was clear, until it hit the hose. Once it it the hose, it looked cloudy. And when it was in the new carboy, not only was it not clear, the color was almost like like I had made country time lemonade... That bright yellow. It the past 2 days, the sediments been settling again and the wine is clearing, My issue now is that the sediment is so loose, any movement of the bottle will start suspending it back into the wine. Today, when I tried to back sweeten with some simple syrup, 3/4 of the carboy had sediment suspended in it again. Sure it's settling again, but it's so loose, I'm not sure how I can rack it again without transferring a lot of sediment. Anyone have any ideas on what I can do to get a clear carboy of wine without any sediment in it? If I just let it sit, will the sediment eventually get so compacted, that I can rack without having to worry about sucking up sediment again? BTW, how long does it usually take to get the sediment to compact down? Should I be worried about causing off flavors because it's sitting in the sediment? I do have a 1 micron filter. should I just filter it for now to get most of the sediment out,or will that not make much different? I ask because when I filtered beer through it, It didn't seem to have done much. It ended up being a tad more clear but not by much. Thank you!