Very nice, (thumbs up)
But it looks like you need to leave yourself a bit more headroom.
I ferment in those on a regular basis and max I fill is a couple inches below the shoulders.
Currently in the process of taking this from "hobby" to commercial. We haven't sold any sauce to date. This (these 2 ferments) are for ourselves, family, friendsĀ and coworkers.
I enjoy my burger with bacon, chili (no beans, although when not on a burger or a dog or noodles, the beans are fine), a hot-dog quartered, grilled sweet onion, tomato, cheese and bacon, bun is optional but I prefer sweet onion roll.
To do a true floating raft, some things to be considered are the ability to ensure DI in the water or which method you plan on using to ensure DI. Theirs flooming, waterfall, air-pumps with air stones, foggers etc.
I built 2 "water tables" each about 80 gallons but with different dimensions...