ferment

I'm looking to make about 1 gallon of wine with 15lbs of grapes, after the grapes have been crushed, how much juice would there be compared to the skins and seeds (stems removed), particularly what size container would I need for primary fermentation?

Hi everyone! I've just started my first ever wine from fresh fruit (strawberry), and I'm worried. My fruit order arrived 4 days ago, so I started on the recipe I'm using (by the way, I ran out of sugar so I used a few ounces of honey instead). After only 2 days of fermenting virtually all...