Scaling up a recipe

[ReverendJ]

Hi All,
A bunch of friends and I are going to make a large batch of Metheglin aka spiced mead (10 gallons) at a brew-your-own store and we're looking for insight on how to scale it up. The recipe below is for a 1 gallon batch and if anyone has any input on how to scale it would be greatly appreciated. Also, we're going for a semi-sweet mead and the store as a default uses 33 lbs of honey per 10 gallon batch. I figure some stuff does a direct 1:10 scaling, but others like vanilla or cinnamon might not.

Thanks!

Ingredients

1 vanilla bean
1 cinnamon stick
1 tea spoon Cardamom
1/2 tsp. (2.5 g) ground ginger
1/2 tsp. (2.5 g) ground nutmeg
1/2 tsp. (2.5 g) ground allspice
1 large orange, juiced
2 lbs. (900 g) clover honey
1 tsp. (5 g) pectic enzyme
1 tsp. (5 g) acid blend
1 package Montrachet yeast (5 to 7 g)
1-1/2 cups (360 mL) orange juice
1 tsp. (5 g) yeast nutrient
1/4 tsp. (1 g) grape tannin
1 campden tablet

 

[fatbloke]

Use of powdered/ground spices is foolish IMO.

Less is often more. Whole spices are easily removed when done or done enough. Powdered/ground, you're stuck with........

and with any spice (excluding black pepper) the flavour comes from an organic oil so often takes a while to extract/infuse - and more often not until there's enough alcohol for a solvent effect, so it extract relatively quickly. Whole spices return you a level of control and not the "all or nothing" of powdered/ground spices.........


S'up to you.......