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[Page 6]
Wednesday 1st March
295/3 about 340 gals of sp giro 1095º put to forment in large cask No 2 with head out.
2nd March at 10 a.m. fermentation commencing temp 79º added 13 gals Madeira Brandy to check violence - at 8 p.m. temp. 79º added 5 gals more brandy (making 18 gals)
3rd March 7 a.m. temp 84º at 10 a.m. temp 87º added 7 gals brandy (making 25) at 8 p.m. added 64lbs sugar fine pieces and 8 gals brandy (making 33 gals in all) on probably a strength equal to 1158º
4th March at 7 a.m. temp 92º sp. grav. 1025½º - 7 p.m. 1024½º
5th March at 8 a.m. sp. grav. 1018 temp 88º - at 6 p.m. 1016º formenting modestly.
6th March at 7 a.m. sp.grav. 1014½ - At noon racked off into No 1 large cask in alive[?] with addition of about 70 gals from No 1 open cask temp after racking 82º sp. grav. 1015¼ - slight effervescence perceivable and some sweetness.
8th March 7 a.m. has continued to effervesce with a white head [indecipherable] sp. grav. 1012º temp 74º
11th Effervescence at bung [indecipherable] but constant sp. grav. 1011º
12 Do Do 1010½ : 71º