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!
My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!