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[Page 9]
This Vat No 2 commenced formenting on the evening of the 26th March and was in a state of violent formentation at day light on the 27th - The head rising up and overflowing the floor. Large quantities of the forment were at various times bailed out of the neck of the vat during the day. At 8 P.M. head sinking added 924 C.S. as per preceding page. Formentation became brisk again during the night.
28th March Thermometer 86º at daylight brisk formentation nearly all day. At night subsiding considerably added 300 L.S. filled up the vat nearly full with the formenting must of the Tokay grape.
29th Formenting moderately at night added 180 L.S. and the remainder subsequently as per preceding page.
2nd April racked the brine off casks stirring up the less in the vat to distribute them into each cask. The wine still formenting gently and very perceptibly sweet to the taste. The wine in the vat has fermented more strongly than No 1 owing it is supposed to the greater admixture of the Tokay grape. It also contains a greater quantity of the saccharine principle unattenuated.
No 9 Innsent grape on 16 gall each to 4 casks of the stilled.