Scaling up a 1gal Hibiscus batch...

Discussion in 'General Wine Making Forum' started by M38A1, Jul 16, 2019.

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  1. Jul 16, 2019 #1

    M38A1

    M38A1

    M38A1

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    I've ordered 16oz of dried whole Hibiscus leaves which should be here in a day or so. I found Jack Keller's recipe fairly straight forward but had some questions on scaling up his 1gal version to a 5gal batch. Here's his 1gal:

    Hibiscus Flower Wine
    • 1-2 oz dried hibiscus flowers
    • 2 lbs sugar
    • 7 pt water
    • 1-1/2 tsp acid blend
    • 1 tsp yeast nutrient
    • 1 pkg Cote des Blancs yeast


    Taking the above to make a 5gal, I was thinking along these lines:
    *10 oz dried hibiscus flowers (2oz/gal)
    *10 lbs sugar
    *35 pints water
    1 pkg Cote Des Blancs yeast

    Where I'm getting tripped up is on the Acid Blend and Yeast Nutrient. Scaling that up 5x seems excessive to me but I could be wrong. The water/sugar mix I'll play with more precisely to target 1.070SG starting and see if it runs dry to .990 for about 10.5%ABV

    How much of these two (Acid Blend and Yeast Nutrient) would you add to go from 1gal to 5?

    Would you add tannin to this?

    Thanks!
     
  2. Jul 16, 2019 #2

    salcoco

    salcoco

    salcoco

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    yeast nutrient is usually 1.25 grams per gallon. as far as acid blend I would use your ph meter and adjust the acid to a ph of about 3.4.
     
  3. Jul 19, 2019 #3

    M38A1

    M38A1

    M38A1

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    Thx.... Thinking I might kick this off over the weekend.
     

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