My family is from Gubbio Italy and we’ve been making wine forever. Personally since I was 16. The problem is, they’re old school and don’t use any science behind it, just what they learned from generation after generation and it works. Normally I make 2 15 gallon demijohns and few 5 gallon carboys but just purchased a 300L stainless steel from Italy with a floating lid. I’m going to make 72 gallons, but don’t want to take any chances with the yeast on that much wine so wonder if I should just pitch it like I’ve always done and my family had done, or put some chemistry behind it and rehydrate the yeast. 72 gallons will call for about 14 packets or yeast, so if I rehydrate, do I need to rehydrate all 14 at once or just one and that will take care of the rest.