Joe Ae wrote:

> Hi Charles
>
> How much head room do you leave when fermenting whites in 54L DJs?
> Where do you ferment when you have 300L to do?

As Tom said 10%, and I don't think I'd put grape solids in a demijohn,
and if I were using a yeast I knew foamed a lot I might leave more room,
especially if there is an empty demijohn kicking around.

I'd do 300L in a new barrel if the wine was one that merited such good
treatement, or if I were doing 300L or Riesling or Gewurzt I'd buy a SS
tank.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields