Quick question..... Are you taking the junky sediment out and racking that to another carboy or are you taking the product out and moving that to another carboy? In other words, if using a racking cane, are you placing the pickup on the bottom of the sediment and bottom of the carboy and pulling out that stuff, or are you leaving the pickup just higher than the sediment and pulling out wine? The other thread there was a comment about the gross lees being on the sides and not in the center so this got me wondering what is preferred.
Generally, when you rack, you want to take advantage of the opportunity to rid your wine of lees, but not leave any wine behind. How you do it depends upon what you are doing in your winemaking process. In wine from grapes with the grapes present in the ferment, when you rack the free run out of the fermenter, you pretty much get everything that the cane sucks up, you cant typically see what you are racking, and when pressing the skins, you get even more of the solids in the press run. Hence, in wines with grapes in it, much gets transferred. A few days after this transfer, when AF is done, or nearly so, the wine is racked off the sediment, which are the gross lees. If everything has gone right, the deposits in your future rackings are mostly just the fine lees.
In white wines or rose' wines, the process is different. Generally these grapes are pressed prior to fermentation and the juice is allowed to settle, then the clear juice is racked off of the sediments prior to starting fermentation. In this case, the gross lees are much less at the end of fermentation, and consist mostly of spent yeast cells and finer particulates that have settled out.
In your specific case (your rose' ish Muscadine), you pressed your grapes, but didn't settle out the solids prior to fermentation, so you have more gross lees at the end of fermentation than a pressed / settled wine would, but much less than one that was fermented with the skins, seeds, pulp, etc.
Please realize that I'm typing in generalities, and folks do things differently in different scenarios. I have been known to run my free run juice through a strainer lined with cheesecloth on its way to the carboy, and sometimes do the same with press run, sometimes just a strainer alone, really depends upon the wine at the time. If you've used a particularly active enzyme like EX-V to break down your grapes, these extra measures make more sense, as there is a lot more suspended particulate matter.
