I understand but after doing many times you probably know which vessels between rackings, I am mainly asking for DB and Skeeter Pee if you opt for 19 liter carboy what would be the starting liter 23 liter in the primary does this give 19 liters lets say after 2-3 rankings ?

Going by the typical 23 liter kit (no skin packs), after first racking and second racking after clearing, the carboy is typically down 1.5 to 2.5 bottles, e.g., roughly 1 to 2 liters. Since (as David [

@Rice_Guy ] stated) sediment from SP will be primarily yeast, you can go by kit volume for SP. If you have a 19 liter carboy, start with a volume of at least 21 liters -- I'd go 22 just to be sure. Better to have too much than too little.

Since the most successful SP appears to have a fair amount of the lemon juice added post-fermentation, you need to take that into account, e.g., if you're adding 1 liter of lemon juice for fermentation and 3 liters post fermentation, start with 19 liters of liquid (including first liter of juice), as you'll add 3 liters later.

For DB? Plan for 22 liters of liquid + whatever fruit you have. This is going to be a guessing game, as I have no idea what fruit you are using. Measure the volume of your fruit and add 21 or 22 liters of water to it.

There may not be a better answer.

I fill two 54 liter barrels each fall, making 8 lug batches for each. In English, the barrels are 14.25 US gallons, and for each I gross somewhere between 17 and 21.5 US gallons of wine, depending on varietal and year. I lose about 10% volume to evaporation through the wood, so I need a minimum of 15.75 gallons of wine to keep the barrels full. I use 8 lugs (288 lbs) of grapes to ensure I have plenty -- I could

*probably* make 7 lugs, but if I have a bad year for any reason, I'm short and scraping for wine to top a barrel. So I make more than I know I'll need to ensure I have enough.

Moving from kits, juice buckets, and any form of winemaking with a set volume to situations where the volume depends on the whims of Mother Nature and Dionysus brings an entirely new set of issues to winemaking. After a while it becomes normal.