Muslin might help you. Exactly what is it that you are trying to filter out? One of the goals in doing any transfers is to introduce minimal additional air into the liquid as possible. The only time you want to add oxygen to the liquid is before you pitch the yeast. A bottle of oxygen, tubing (sanitized) and an aquarium air stone (sanitized of course) in the must (wine) or wort (bear, ale) works well.
Clarity and no settlement. Some of my wine will be served at a wedding just trying to class it up a bit.
There is a special clay that can be used to precipitate out stuff in the wine, never used it. The sediment can be avoided by not trying to get every last bit out out of the carboy and being certain that all yeast is dead. I use an auto-siphon its intake is above the bottom of the device, after a couple of racks there is very little left in the bottom. I say give muslin a try because you can boil it before you use it so no nasties get added. ETA: And go slow when using any filter.
I have two fermenters and two water bottles that I use as carboys. http://winemaking.jackkeller.net/finishin.asp
That's where I am at now, but only one bucket has a siphon outlet. Bottled the last batch last night and started a new 5 gallon batch of peach as well.
Get an auto-siphon leave the crud on the bottom allows you to have use a tube that keeps what you are siphoning from one bottle into another under the liquid level in the second bottle (keeps exposure to air to a minimum) can have a flow control fitted and used to fill the wine bottles as well as the container you are racking into. One pump starts the siphon and the system is easy to sanitize. No need for a spigot on your carboys or fermenters.
Here is our last run of apple....one regular one sparkling. You'll enjoy the Peach. My wife's last batch was nicknamed the Pink Mule because, you guessed it, it kicks your ash.
I made 5 gallons of apple wine and 5 gallons of pear wine two years ago. Used honey crisp apples that didn't get picked from the orchard behind my house and pears from the neighbors pear tree. The orchard owner doesn't mind if we pick what is left behind, especially when a few bottles of wine appear on his doorstep. I made nothing last year as the crop was wiped out due to the warm temps in March followed by frost in April. I cut them up, run them through a juicer (makes a heck of a mess, need a cider press), add a bit of sugar and yeast, set it and forget it for a while then rack it a couple times to clear it up. I've never had to filter it yet. I made sweet cherry wine three years ago. It came put too dry for our liking and we tried to back sweeten it but we messed that up. It was very sweet with high alcohol content. Tasted good mixed with sprite though. I love cherry wine but need to use tart cherries next time. I had enough apples to make a couple gallons this year, but they turned into applesauce and pies instead. The farmers didn't leave much on the trees this year.
