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Scaling up a 1gal Hibiscus batch...

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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!
 

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.
 

M38A1

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

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