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!