Those American measurements really screw me up too. Is a Canadian teaspoon
different than the American? How about a cup? A gallon isn't a gallon, ya
know. At least metric is a worldwide system, even though it's not widely
used in the US. A gram of this, a litre of that.... at least I know what to
add. When there's no clarification as to whether it's 5 gal US or IMP, I
cringe. And to boot, my glass carboys are 5 gallon, but they must have come
from the US, because they also say on the bottom that they are 18.9 litre.
Buying new Canadian carboys have been on my list of things to do for the
past 10 years (8.2 years American).

Sorry, got off topic. I tend to ramble sometimes.... 8-)
When you multipy the "1 gallon" recipes, you're good up to "6 gallons" by
multiplying everything but the yeast. A single pack of yeast is good for a
standard 23 litre batch.



"A.J. Rawls" > wrote in message
...
> On Thu, 26 Feb 2004 05:04:41 -0400, "santos"
> > wrote:
>
>
> >My second question is that since I have so many grapefruit to use, I am
> >going to make a 5 gallon (23 liter) batch. Should I simply take the 1
gal
> >recipes and multiply by 5? Or is there some other type of adjustment?
Do I
> >need to add more yeast, or should i just give it more time to ferment?
Is
> >one campden tablet enough for a 5 gallon batch?
>
> I would multiply by 6 (I think the recipe is for U. S. gallons) and I
> would use six campden tablets for a 23 liter batch.
>
> Later,
> A.J.