Measurements

It is important to know how much liquid there is in the must in order to add the proper amounts of yeast, nutrients, and sulfur. It is estimated that a full 240-gallon Macrobin T-Bin (36.5" deep) of must yields 165 gallons of wine. Of course this will vary based on the amount of solids (skins, seeds, stems). I like the following formula for estimating the amount of liquid in the must: ((36.5 - distance from top to must surface) / 36.5) * 165.