Bio-T, at the winery where I work (Associate Winemaker), we have plastic 'totes' in the cellar that have aluminum frames around them and can be picked up with a forklift. Each tote holds 275 gallons. There is another tote like the ones in the cellar over at the barn that was provided by the people that deliver our diesel fuel for the vineyard. It also is a 275 gallon tote and holds used motor oil.
Perhaps a tote would be of interest to you folks? They are quite handy, have a large 6" (or so) opening in the top and a valve at the bottom for draining.
We also get a lot of other drums in from time to time that are enamel lined. One of the things we also use in the wine making process is a centrifuge, made in Germany. It is a continuous process centrifuge and processes about 1000 gallons of juice or wine/hour at maximum throughput. That would certainly speed up your separation issues a LOT! It is a continuous centrifuge in that when it winds up to speed, it stays there. When we need to "dump" the bowl, water pressure raises the Stainless Steel bowl and ports in the side of the bowl eject the solids to the outside of the chamber, which flow down and out a chute. Pretty slick really. It takes just a fraction of a second to raise the bowl in a dump cycle and then it drops back in place and continues to separate. The centrifuge is made by Westfalia and here is a link to a picture of one "similar" though not exactly like ours.
http://unionequipment.com/Product.asp?pid=1469 Another consideration is a used cream separator. Those are basically small centrifuges that were great at separating the heavier cream from the milk. Saw those in action a LOT back in Nebraska!
One of our winery associate, Round Barn Winery and Distillery, also has a still for distillation of E+OH., As does St. Julian Winery in Paw Paw.
[ July 22, 2006, 06:45 PM: Message edited by: Nebraskan ]