I never use finings in my wine and have never had that much sediment. I usually let mine set for 6-12 months in secondary though. Is that big lumpy thing on the left the sediment or just the dots along what is the side of the bottle that are the sediment?
I just got done pouring the bottles into a primary bucket then racked to a carboy and topped off with a store bought wine. I added 3!more of Campden tablets. There was a lot of sediment left in the primary that I poured into. I'll update in a few weeks.
Let it sit for about a week maybe 2. I highly suggest running it through a filter or some cheese cloth folded to 3 or 4 ply. Before bottling again.
Curious on this: If you can filter by running through cheese cloth, would using a coffee filter accomplish the same with smaller particles? Just curious if anyone has tried that the way that you are describing.