Making some kiwi wine (exciting!). When transferring from primary to secondary getting the fruit pulp was a bit of a mess and I inevitably stirred all the lees into the wine. Now, after only 1 day in the secondary there is lots of sediment in the carboy (more than 1cm). Should I worry about it at all? Rack it again of the gunk?
Time will give you clear wine, multiple rackings may be required. However, if you are anxious for a clear product (not necessarily sufficiently aged), you may wish to investigate a clearing agent. I have tried many over the years, but Super-Kleer, a two stage clearing agent, has rendered anything I've used it on perfectly crystal clear.