For reasons I can't even explain, I made a sugar beet wine. To make
it, I had to cook the sugar beets and then to maximize the sugar
extraction (I didn't add any) I decided to run the cooked beets
through a blender. The result was 5.5 gallons of liquid that is the
consistency of loose apple sauce.

To that, I aerated and hit it with pectic enzyme and some yeast, and
let it go. It's about a week in, and amazingly, it really hasn't
settled much. There is so much pulp, that it's still to the top.

I have no idea exactly how much sugar was in it because 1) my
hydrometer was broken and 2) I don't think you could have measured it
with all that pulp. It was pretty sweet though.

So, it's been a week now, and fermentation is slowing down. Any
suggestions on how to leave the pulp behind and get it to secondary
without losing a ton of liquid? I'm concerned about oxidation too. On
this batch, I have not used any sulfite yet - not sure if I should
bother at this point. I really can't think of a way to do this without
introducing a ton of oxygen.

Thanks,
--Jeff