First time I've used real fruit puree is with my apricot wheat sitting in the secondary. I plan on bottling this batch but have a question on siphoning off that puree. Unlike the syrup that just mixes in, I have 1.5" of this stuff on the bottom of the carboy. You treat it just like trub when racking to a bottle bucket? It's consistency being a bit looser than trub has me wondering how this stuff responds to an auto-siphon. Or are you better suited doing a tertiary before bottling?