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!
 
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.
 

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