Apologies if this has been covered already but I couldn’t find anything on search. Just wondering if anybody has any tips to filter sediment? Maybe I’m hyper-sensitive but I find that even very fine sediment changes the mouthfeel & flavour so I like to avoid drinking it if possible. I always leave the bottle upright for at least a week which helps with the larger particles but I still find that I’m wasting at least a glass and sometimes more which is frustrating when it’s decent stuff! I’ve tried unbleached coffee papers but they seem to have a massive impact on flavour and make the wine taste like cardboard to me. Any advice would be appreciated.