When I don't use a straining bag, I just rack off the fruit. I always get a little bit of sediment at 1st rack because I always try to get as much wine/cider/mead as possible. I put a small block of wood under 1 side of the carbouy so it rests on an incline; this helps to get more liquid & leave more sediment behind. You're going to lose a certain amount every time you rack, whether you're racking off fruit or not. You can always ferment in a bucket & put your fruit in a straining bag, later you can rack to a carbouy for further clearing/aging. Regards, GF.