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Newbie Question On Recipe Scaling...

I've scaled up a 1gallon plum wine recipe to make a 5 gallon batch because I had a windfall. This is my first from scratch country wine (I should probably have started on the 1 gallon but hey)... I am shortly to add the acid mixture, tannin, yeast nutrient and campden tablets to the mix.

Now I multiplied all the ingredients by 5 apart from the yeast as the same dose should be good for the 5 gallon as the 1 gallon. I have two questions.

Firstly, I pressume I do have to use 5 times more yeast nutrient for a 5 gallon batch than a single gallon?

Secondly, just how cool does the primary have to be before I add in these chemicals. I know it would have to be cool before I use the pectin enzyme and the yeast, but are nutrients etc affected badly by warm environments?

Much obliged for any information offered, Jim.

Reply to
jim
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Rather than scale up, here's a recipe for a five gallon batch of plum wine...

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Might help you adjust the ingredients.

Reply to
Bob Becker

Yes, Scale the nutrient.

Just get it down to near roon temperature. I don't know what temperature tolerances of the chemicals you are using are but it the temperature is below 100 you should be fine. I is not yeast. You cann't kill it.

Ray

Reply to
Ray Calvert

Thanks for the info both!

I lost access to my newsreader just after posting, apologies for the delay. I ended up scaling up the nutrients in the meantime, I am glad that is confirmed cheers. My recipe was simlar to the one Bob suggested. The only big difference was the acid. I added equal tartaric and malic and a little less citric to make up 7.5 tsp. Hopefully the effect won't be wildly different :)

Thanks again, Jim

had a windfall. This is my first from

hey)... I am shortly to add the acid

dose should be good for the 5 gallon as

gallon batch than a single gallon?

chemicals. I know it would have to be cool

badly by warm environments?

tolerances of the chemicals you are using

You cann't kill it.

Reply to
jim

One of the really cool things about wine making is that 'different' doesn't necessarily mean 'bad'. 'Different' might produce a great tasting wine. It's all kind of a crap-shoot anyway, but that's a lot of what makes it fun.

Reply to
Bob Becker

Comforting wisdom, thanks :) The batch is being mighty slow to show obvious fermentation. I guess my concerns are based around that. I should k now by the S.G. whether it is properly going on or not today..

Jim

make up 7.5 tsp. Hopefully the effect

Reply to
jim

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