Can anyone offer me a guideline on what volume of primary fermentor I would need to ferment 3 lugs of red grapes (and not worry about overflowing)? Last year I split into smaller batches than I plan to this year, and I don't really have a clear idea what kind of total volume I'll need to avoid overflow. But I do know that I ended up with about 30l of wine after racking and pressing.
This year I want to do several 3-lug batches. I don't know if I can err too much on the side of extra-large fermenters (it's a long story), so if someone can give me a reasonable rule-of-thumb for the size I'll need, I'll be very grateful.
Thanks, Richard