Home wine making (recipes)

[uninailer]

I am just starting up in homewine making and have bought several books on the topic. One of the books contain numerous recipes for country wines (fruit). It looks like all the quantaties listed are calculated for one gallon. To fill a 5 gallon carbouy, do you simply increase everything by five times? Does this also include increasing pectic enzymes and the yeast starter? It sounds straight forward for making the smaller batch, but is not really clear for larger quantities. Any help would be appreciated.