Tons of sediment

[berriesandmead]

I used a gallon of freshly juiced apples (originally) with no additives and champagne yeast - smelled and tasted great! I did get tons of sediment, I would say just under 1/3 of the carboy is sediment right now. Do I have to waste all the liquid in that section when racking? Can I rack as normal with an auto siphon, then strain the rest and do one more racking later on for escaped yeast particulate?

 

[CKuhns]

Yes you can - I use a sanitized paint strainer bag form the local big box store. Captures most of the sediment and makes for easy clean up. Also I would not squeeze the sediment in the bag as you can release a lot of pectin just let it drain for a few minutes.