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.