I made a 3 gal batch of fresh fig wine this summer and have a problem with
it clearing as I would expect it to do. It cleared on its own fairly well
about a month after fermentation in the secondary was complete, but the
layer of sediment was very thick, occupying about the bottom third of the
carboy. It was also very fluffy and not consolidated. The wine above this
layer had a moderate haze. I added SuperKleer (kieselsol/chitosan) which
took the haze out of the wine but left a thick, unconsolidated sediment
layer as before. After I racked off the clear wine, I treated the remaining
with Sparkolloid, to little effect. I'd like to get the lees to consolidate
so I can get more drinkable wine out of this batch. Anyone have an idea?

Thanks,

Cal