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.

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

http://www.homewine.com/recipes/jack...plum_wine.html

Might help you adjust the ingredients.

"jim" > wrote in message
...
> 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?

Yes, Scale the nutrient.
>
> 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?

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.

>
> Much obliged for any information offered, Jim.
>
>

Ray

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

"Ray Calvert" > wrote in message m...
>
> "jim" > wrote in message ...
>> 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?
>
> Yes, Scale the nutrient.
>>
>> 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?
>
> 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.
>
>>
>> Much obliged for any information offered, Jim.
>>
>>
>
> Ray
>

"jim" > wrote in message
...
> Thanks for the info both!
>
> 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
>
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.

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

"Bob Becker" > wrote in message ...
>
> "jim" > wrote in message ...
>> Thanks for the info both!
>>
>> 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
>>
> 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.
>
>