Volume 74 Item 04: Sir William Macarthur memoranda regarding vintages, 1845, 1846: No. 18

[Page 18]

April 2nd
 

Fermentation very violent at first and soon established (the weather being warmer than it has been this vintage) but it soon fell & became more moderate. The temperature of the wine became very high at least 98º. After the 3rd the fermentation continued gradually declining until the 11th when it was barely perceptible the wine still remaining perceptibly sweet -

11th Drawn off into 16½ puncheons the best being constantly stirred up and the casks not sculptured but prepared by pouring in each about a gilv[?] of brandy.