Transcription

[Page 11]

March 3rd Friday White Muscat from New Vineyard about 70 gals put to forment in puncheon with head out.

March 4th Commenced fermenting Sp grav 1107 -

March 5th going on briskly temp 82º

March 6th fermenting moderately at 8 am added 54lbs fine pieces

March 7th Do - but more gruts 

March 8th Working more grasly Sp grav. about 1045º At 5 P.M. racked into Brandy Hogshead with a greater cask mixed with Groden Muscat -

March 13th Fermentation at Bung has continued ever since - added 9lbs fine pieces (total 63lbs)

20th March sp grav 1017½ . 70 - sweet

Garden Muscats about 75 gals put to forment in puncheon with head out.

March 4th commenced fermenting sp grav. 1100

March 5th brisk fermentation temp 80º

March 6th fermenting moderately ay 8 a.m. added 54lbs fine pieces 

March 7th fermenting moderately

March 8th working more gently sp. grav. about 1044º - at 5 PM racked off into Brandy Hogshead with greater cask mixed with White Muscat

March 13th Have continued to ferment at Bung briskly ever since added 9lbs pine pieces (total 63lbs)

20th March sp grav 1015  :  70  sweetish -
 

Current Status: 
Ready for review