Pumpkin Wine

Can someone take a look at Jack Keller's pumpkin wine recipe for me.
It is for 1 gal and I want to make a 6 gal batch.
Do I just 6 times everything except the yeast pkg.?
Any thoughts or suggestions?

http://winemaking.jackkeller.net/reques53.asp

Yea multiply everything by 6 but from some experience after making my Pumpkin mead I might suggest cutting the 1 gallon incriment to 4 lb grated pumpkin and adding 1 lb grated sweet potato. You will get a more pumpkin like flavor in the end. So looking like 24 lb pumpkin and 6 lb sweet potato. Also 12 hous after adding your camden add in you Pectic enzyme along with equal parts of amalyse enzyme. That should help break down the carbohydrates in the potato and pumpkin so you have less sediment.