My son and I bought some "Peach Puree"for a 1 gal batch at the wine and hop shop. After racking to secondary we watched the sediment form, and form and...
After 3 weeks, I managed to get 1/2 gal plus a 12 oz top up bottle. Seems that my $12/gallon wine is now $24/gallon. It better taste like it!
Brian
IF, you did not throw the sediment away, you could have transferred it to a separate jug or container and put it in the fridge. The sediment would probably have compacted considerably leaving wine on top.
Hopefully you haven't disposed of the "sediment" yet -- otherwise you've probably learned an expensive lesson.
Here's an excerpt from:
During this fermentation period the pulp is broken down and a consider-able part is liquefied with the aid of Pectic Enzymes. Natural tannins and other goodies that reside in the pulp are eventually released into the juice. By utilizing the pulp in this manner, not only are you producing a home-made fruit wine with more body and character. But, you are producing a wine that is more stable and will retain its flavor and color for longer periods of time."
You can find their pectic enzyme product on page:
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