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.

Newbie Question On Recipe Scaling...
 

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.

Newbie Question On Recipe Scaling...
 

"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

Newbie Question On Recipe Scaling...
 

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
>

Newbie Question On Recipe Scaling...
 

"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.

Newbie Question On Recipe Scaling...
 

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.
>
>