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I'll be making white wines (winexpert kits, most likely). Some sources are telling me to find a 30 litre fermenter, while others suggest a carboy may be sufficient for whites. Could I get away with a carboy? I'm a bit prejudiced against plastic, so I'd be happier if I could avoid a bucket...

I'm a reasonably competent homebrewer who's been asked to dabble in winemaking (specifically, a chardonnay). What skills and information do I need to be a good vintner that would not transfer from brewing?