The Malolactic Fermentation. Went up. Went down. Ep4 of How To Make F* Wine at home using only basic equipments : Fermenting wine, Racking wine, Siphoning wine and Aging wine...Support my work on : https://www.patreon.com/frenchguycookingWinemaking BooksThe Wine Bible : http://amzn.to/2rZ5NsRWine Making for dummies : http://amzn.to/2qobG1IFrom Vines to Wines : http://amzn.to/2r5831NWinemaking Gear :A decent Winemaking Starter set : http://amzn.to/2sCT8w7Star San Sanitizer : http://amzn.to/2seY1OyTriple scale Hydrometer : http://amzn.to/2s3k3nyTest Jar Cylinder : http://amzn.to/2sCPYbADouble lever corker : http://amzn.to/2sRY1R5Bubble air lock, bubblers : http://amzn.to/2rUti8MPocket sized PH Meter : http://amzn.to/2rUjI66Auto Siphon with Tubing : http://amzn.to/2sfFRfHHow much sulfites should I add at each racking ?------------------------------------------------------------------------------NB : I am using MetaBiSulfites and 7 liters of wine must.(lost a lot along the way)1st racking, right after the end of the Malolactic conversion.Need to add : 50 (mg/l ) x 7 (liters of wine) x 2 ( metaBIsulfites ) x 1.5 ( half of sulfites has been lost since we added some ) = 1.050g ( 1.050g in fact ) of metabisulfites2nd racking, 2 month later.Need to add : 25 (mg/l) x 6 (liters of wine, lost a bit through transfers) x 2 ( metaBIsulfites ) x 1.5 ( half of sulfites has been lost since we added some ) = 450 mg of metabisulfites3rd and final racking, 2 months later.Need to add : 25 (mg/l) x 5 (liters of wine, lost a bit through transfers) x 2 ( metaBIsulfites ) x 1.5 ( half of sulfites has been lost since we added some ) = 375 mg of metabisulfites******************************************My Favorite Cooking / Baking ware******************************************Cheesecloth : http://amzn.to/2sfrLuHNon stick cooling rack : http://amzn.to/2sD9yVpSilicon pastry mat : http://amzn.to/2qVLuM4Stainless Steel Mixing Bowls : http://amzn.to/2r546Z7Baker's Half Sheet Tray : http://amzn.to/2s3AXCISmall kitchen scale : http://amzn.to/2s3qwPINon-contact Digital infrared thermometer : http://amzn.to/2s3j9YcLodge Cast Iron Skillet : http://amzn.to/2sCTqCWDigital Food Cooking Thermometer http://amzn.to/2s438RQ*******************MY FILMING GEAR*******************Canon 70D Camera : http://amzn.to/2rU1jpSCanon 10-18mm Vlogging lens : http://amzn.to/2qVJuDlSigma 18-35mm 1.4 all around Food Lens : http://amzn.to/2r1u6cICanon 100mm Macro Food Lens : http://amzn.to/2rUwukZRode VideoMic Pro (microphone) : http://amzn.to/2r4Xc6oMini tripod : http://amzn.to/2s3uh7JBigger tripod : http://amzn.to/2sfB3XDGorillapod Flexible : http://amzn.to/2r1Gx8rMy Smartphone with a good lens : http://amzn.to/2sCCegV***************** SUBTITLES *****************You want to Help everyone understand that F* French ??Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A*********** MUSIC ***********Music by Professor Xvhttps://soundcloud.com/manu-zewdie**************** MERCH ****************I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking**************** FACEBOOK ****************http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)****************** INSTAGRAM ******************http://instagram.com/frenchguycooking************** TWITTER **************http://www.twitter.com/frenchguycookin*************************** COOKBOOK PROJECT ***************************I am thinking of making an ber cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-projectLots of love,Alex