Help - Ingredient Amounts To Make Larger Quantities of wine.

NikiBox

Hi, I'm new to this and have done a few kit wines which have turned out really well. I want to try the parsnip wine recipe but in bigger quantites. Obviously everything would increase in proportion, but does this also include the yeast, enzymes etc?

Thanks for any help.

Niki.

HBO_Staff

Great news that the wine making is going well, when making bigger batches (which is a good idea as it takes only a little more effort to make a big rather than a small batch, the same cleaning and waiting times, etc) you would increase your volumes of ingredients, parsnips in this case, water, sugar, etc,

For the yeast and enzymes it is best to use the manufacturers guide on the packets/sachets, and then base it on the volume of wine you are making. As a general guide sachets of yeast and enzymes treat around 5 gallons or 23 litres (enough for 30 bottles of wine) so you can base it on that. If making less than 30 bottles you can either add all of the sachet or a bit less, or if making only half the amount or 15 bottles, maybe just use 2/3rds of it. It's best to have enough rather than too little to ensure a good, quick fermentation. Other enzymes bought in tubs will often recommend say a heaped teaspoon per gallon (4.5 litres), etc so just use the graduations on your fermenting vessel to base it on the volume of liquid you have used

NikiBox

That's great, thanks for your help.

Niki.