That's a lot of sediment. How did you juice them?
I'm not expert on this, but I'd recommend letting it sit for longer in the hopes that the sediment compresses and you can get a better yield from the batch.
Another thing I might try (not that I recommend it) would be to rack the top, then run the sediment threw a cheese cloth.
Have you taken SG readings?
All of the yeast that has fallen out would be mixed in with the sediment.