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?