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[Page 8]
Thursday 2nd March
Riesling from old vineyard about 220 gals fsp. grav. 1091º put to work in large cask without head covered with osnaburg cloth -
3rd March commenced working last night at 8 P.M. added about 80lbs fine pieces calculated to increas grav. to about 1102º
4th March at 11 a.m. becoming very warm added 11 gals of Trohlynie brandy (best) on to increase the strength equal to a sp grav of 1132º at 7 P.M. temp 94º sp.grav. 1024
5th March at 8 a.m. temp 92º sp grav 1019½ fermenting briskly [indecipherable] nearly gone at 6 P.M. temp 90º sp grav. 1017½
6th March at 8 a.m. sp grav. 1020½ (being 3º higher than last evg) at 6 P.M. racked it off being quite still with two Pipes No 1 & 2 at temp of 84º & sp grav. 1019½
8th March have efferacreed with a slight head at bung since a few hours after being racked sp. grav 1014½ 1014½
11th Effervescence at bung constant but very slight sp.grav 1013½ 1014º
20th March Being still but fruit in taste - 1011 1011½