Skins and seeds to juice ratio after grapes are crushed

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PJ805

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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?
 

sour_grapes

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Roughly speaking, you should get about a gallon from 15 lbs. (The yield does vary quite a bit, so maybe 20% more or less.) You will need a minimum of about a 3 gallon vessel. I would use a food-grade 5 gallon bucket or a 6.9 gallon fermentation bucket.
 

Ajmassa

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I assume to get 70% finished wine from total must.
And must volume to pounds of grapes I just shift the decimal one place.

Not as precise for smaller amounts. But who knows. 1.5gallons of must from 15 lbs grapes. 2 gal bucket might work but would be a little tight. Personally I’d use something at least 3 gal or more allowing for cap and room to stir without making a mess.
 
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