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Tuesday 29th July.
56/2 - & about 330 gals sp grav 1093º put to formention.
295/3 Large cask with head out.
Wednes 1st March. 8 p.m Fermentation commencing - Thursday 2nd M. Fer. more brisk at 10 a.m. temp 72º - added 13 gals of Maderia Brandy - At 8 p.m. temp 79º added 5 gals more of same brandy (making 18 galls)
Friday 3rd at 7 a.m. temp 86º - At 10 temp 88º added 7 gals same brandy (making 25 gals). at 8 p.m. temp 90º added 64 lbs of fine pieces and 8 gals brandy (making 33 gals) or calculated to give the wine a strength equal to that of the attenuation of nearly 1160º - each gal of Brandy per 100 being calculated to increase the strength equal to 6º per ct of saccharine & each lb of sugar being supposed to equal 32º -
Saty 4th March. at 7 a.m. temp 91º sp grav 1023º at 7 p.m. 1022º ½
5th March 8 a.m. 88º sp grav 1021½ at 6 p.m. 1020º ½ formenting very strong
6th " at 7 a.m. 1020½ & apparently quite still about 2 p.m. racked off into No 1 & No 2 Pipes of 113 gals each and put into No 1 large cask in cellar say about 70 gal leaving two small casks for filing up.
8th These casks have effervesced moderately at Bung since evg of 6th - at 10 a.m. this day
| Nº 1 Pipe |
Nº 2 Pipe |
| 1018º (2½ left) |
1018º (2½ left) |
| 1017½ |
1017¼ |
11th Effervescence at bung very infling
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* This cask fermented very briskly on evening of the 2nd working over the top & throwing off much forment for about three hours after that it was less violent - by evening of the 3rd the sweetness nearly gone & the head quite subsided - with brisk effervescence [indecipherable] of liquor.