Double or Triple sauce questions

Do any of you large crowd cooks out there make your own sauce? My normal sauce is a big hit but I generaly only make about a quart at a time. I have doubled the sauce a few time with no problems but yesterday I made a gallon and it tasted a little vinegary and the spices did not come through like usual. Is there any rules of thumb for adding or subtracting ingredients when making large batches?

Unfortunately, no. It depends on the ingredients. Some things double or triple directly, others require adjustments.