I have a 5 gal batch of Chancellor that I started in September, from fresh pressed juice, and fermented on the skins. The primary fermentation seemed to go well. Everything seems balanced, but after each racking, this was the third after primary, it is still dropping a lot of sediment. This happens quickly. About 15 minutes after racking into a clean carboy, there is a complete layer of fine sediment on the bottom, and blending up the bottom radius of the jug. If you take a sample, the wine looks clear and bright. This is the second year I have made the Chancellor, and last years batch did not develop sediment this way. Is this a problem, and what should be done if anything?