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
>