seeking help scaling up a blueberry wine recipe

Hi folks, I made a blueberry wine recipe in 04 that I want to make again but on a larger scale. The recipe for 1 gallon is:

#3 1/2 frozen blueberries
2 tsp oak chips in secondary
1/2 tsp pectic enzymes
1 tsp acid blend
1/4 tsp grape tannin
Sugar to get 1.094 og
Crushed campden tablet
Water, of course
Premiere cuvee yeast

So, scaling this up to 3 gallons, do I simply multiply everything? I thought I read somewhere a long time ago about tannin and acid blend not scaling exactly but I can't say for sure.

I didnt use yeast nutrients last time, should I this time?

Thanks for any help!

Yes, scale it up except for the tannin and acid blend. Add less of those in the beginning, as it can be added "to taste" for flavor at the end if it's not enough.

Thanks Yooper!