Scaling up a recipe

[Basilhaydens]

Hello all. I have a question about scaling up recipes. Looking at a recipe for one gallon and its calling for
2 tsp acid blend
1 tsp pectic
1 tsp yeast nutrient.

I am wanting to do a 6 gallon batch but looking at those ingredients when you raise everything 12 tsp acid blend 6 tsp pectic and 6 tsp yeast nutrient doesnt sound right?

 

[salcoco]

pectic enzyme 1/2 tsp per gallon. yeast nutrient 1.25 grams per gallon. acid blend per ph measurement. acid blend is a combination of tartaric acid, malic acid and citric acid. it is best to add only one of these acids to a must. government guidelines are malic acid for apple it's predominate acid, citric acid for berry wines and tartaric acid for all others especially grapes. measure ph or use a acid testing kit. ph should be between 3.3 and 3.6 acid measurements are 6 grams per liter to about 9 grams per liter.

 

[Scooter68]

Keep in mind that a recipe is just a starting point. About the only things that aren't likely to vary from batch to batch are the amount of K-Meta you may add intialy as you are preparing the wine, Yeast Nutrient, and the amount of pectic enzyme. Acid blend and type will vary depending on both the type of fruit and the acidity of that fruit. So that recipe is really just your jumping off point. The amount of fruit even will very depending on your preferences. Someone wanting to go with no added water will use more fruit than someone who is willing to use a little water or someone who wants a lighter flavor in the wine.

 

[winemaker81]

In general, the scaling of recipes is linear, e.g., if 1 gallon calls for 1 tsp of X, then 6 gallons calls for 6 tsp of X.

However ... and you knew there'd be a "however" ... @salcoco and @Scooter68 are right -- you have to consider the recipe, and if the amounts make sense. Once you establish a good basic recipe, scaling is easy.

Many recipes were written down before "modern" winemaking (which I equate with the common availability of hydrometers), so you need to question recipes. Folks wrote down what worked, not what is best.

Read the label of your additives -- if yeast nutrient says "1 tsp/gallon" you can probably trust that.

If you have a specific recipe, post it. You'll get feedback. Maybe too much feedback, but you'll get feedback.