"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