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For commercial brewers, having a screen of some sort at the bottom of the vessel is beneficial for helping to separate the fruit material from the beer after the aging. For example, [http://funkfactorybrewing.blogspot.com/2016/09/modifying-barrel.html Funk Factory Geuzeria] built a tap and stainless screen for aging sour beer on fruit in an oak barrel. Some brewers also use [[IBC_Tote|IBC Totes]] for aging beer on fruit. Puree or juice can easily be added directly to an oak barrel, but there must be enough room for the fruit and the re-fermentation.
Fruit displacement isn't a huge concern; 10 pounds of fruit generally requires an extra gallon of headspace (the exact volume depends on the volume of the fruit <ref name="fruit_displacement_wikipedia">[https://en.wikipedia.org/wiki/Displacement_(fluid) Displacement (fluid). Wikipedia. Retrieved 05/05/2016.]</ref>). However, the fruit will usually re-ferment, causing a blow -off, so allowing for extra headspace is a good idea. [http://www.aqua-calc.com/calculate/food-volume-to-weight This site] might assist with calculating the displacement volume of fruit.
(To do: add info from this thread: https://www.facebook.com/groups/MilkTheFunk/permalink/1770502506311289/)
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2453884344639765/ MTF thread on Speidel's Variable Capacity tank BO.] Winemaking equipment vendors such as GW Kent also [https://www.gwkent.com/variable-capacity-econo-tank.html sells variable capacity tanks].
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