Wow, that's almost as bad as the ginger wine I did a few years back, when I used 4 or 5 times too much grated ginger.......
I also had big troubles with racking canes clogging etc......
my method ended up rather unorthodox. I made up a funnel with a piece of tube so the tube reached the bottom of the receiving container. Then a piece of towelling cloth (cotton), soaked in sulphite solution and strained it slowly so there was no splashing......
which worked well (though I took **** from the wine forum members I post at for such a "daft" idea).
After squeezing out the last of the liquid I just let it sit for a couple of weeks and just go a little bit of yeast type sediment on the bottom of the jug. I just bottled from there.
I only ever got a tiny amount of sediment drop out in the bottles.
Oh and I don't use puree full stop. Just for this reason. Either whole or sliced fruit, if heat isn't an issue, like with black currants or black berries etc, I'll often steam extract the fruit and either add half primary and half secondary or all in secondary..........
