Hey everyone I have a question about racking with a thick layer of lees. My batch in question is 1 gallon of Apricot wine made with Oregon fruit puree. I racked it from the primary to a glass carboy on 1/29/11 (19 days ago). The fermentation is complete and I want to rack it off the sediment, but if I do I will be leaving ~1/3 of the wine behind (about 3 inches of the fluffy stuff). Any suggestions on how I can compact the lees down? My only Ideas are to maybe put it in the cool garage, to bentonite it, or (as a last resort) hold it by the neck and spin around real fast. Wish I had an industrial centrifuge but alas I don't have $100K to spare
. I would add a pic but cant seem to figure out how yet, if I can at all. Oh by the way I used Red Star Montrachet yeast.