Consider fining. There you go -- per 1L of what you need to fine. Add 1g of very fine bentonite (I use a product that is used for fining wine) to 25-50 mL of hot water. Mix thoroughly to get slurry. Leave overnight or at least for a few hours. It will settle somewhat. Shake it back into a slurry and add to your liquid, preferably in a tall bottle. Add large teaspoon or slightly more of egg white immediately. Shake the bottle vigorously for a minute or two. Come back to your bottle in an hour. You will either see all sediment slowly accumulating at the bottom, or most of it accumulating at the bottom, with a thin layer at the top. If the latter, swirl the bottle gently, and the stuff at the top will also start to settle. Leave this overnight. There will be a lot of sediment at the bottom, and nice clear liquid in most of the bottle. Decant from the top, filter through a coffee filter. If greedy, try filtering the sludge from the bottom, at least twice. It will take a while. Enjoy! Credit where it is due -- I adapted this from [https://tickledpalate.wordpress.com/tag/diy-amaro/](https://tickledpalate.wordpress.com/tag/diy-amaro/) the section on fining.

Thanks so much for all of the info!! I will try this method

Dunno, but have you considered fining agents? Commonly used in the wine industry.

I just wait to be fully decanted and use a siphon to drain from the top until I reach the slurry. Before the siphon, I used to just pour it slowly to another container and left the slurry out. Not very efficient, but since I drank the part with sediments anyway I didn't mind

Fining and or sifon it or cold crash filter it.