I've fermented as little as 1000 pounds of red grapes (~80 gallons) in a macro and it was a bit different than what I normally do which is about 1 to 2 tons of grapes in larger open top cubed containers. I found myself not having to worry so much about too high of fermentation temperatures, but rather too cool of temps and slower fermentation speeds. However, the skin to juice surface area is really nice when having that little little volume in there, so extraction is better. The down side to that would be more ambient oxygen exposure when not fully protected by fermentation CO2. So combating that problem at low CO2 production times will be a thing.