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[Page 7]
This vat No 1 commenced fermenting on the afternoon of the 26th March the external temperature being cool.
27th @ 6 A.M. Fermenting very strongly and continued all day the head of froth rising above the trap and being repeatedly removed to prevent its overflow on the floor. At 8 P.M. head sinking & sweetness nearly disappeared - added sugar as per preceding page.
28th @ 6 A.M. Fermentation considerably increased thermometer 86º - at 8 P.M. falling again added S. as on next page and filled up vat nearly full with fermenting must of 29/5/3 about 120 gall.
29th Fermenting moderately added S.
30th becoming gradually very gentle remaining S. added from time to time as expressed on preceding page.
1st April racked off into casks the wine of pale colour & still perceptibly sweet although highly vinous and pungent. The lees being repeatedly stirred up during the process all were drawn off into the casks.