The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1879-09-25
The Doniphan Vineyards.

The Doniphan Vineyards.
For about four years. had been promising the,
Brenners to go and take a look at their vineyards
and witness the operations of wine making, and many
times had set the day for the visit but every time,
something happened to prevent our going But
last Friday morning, last chance for another
year, finally expatriated ourself from Troy, and
pointed nozzle in the direction of Doniphan,
which reached ION time" by the early train.
The first man struck the streets Of Doniphan,
YVES Adam Bremen. who seemed to have been placed
there for the purpose of gohbling us. He at once
took possession of us. and held prisoner during
the balance of our stay.
There three Brenners in the wine business, oc-
cupying the hillside against Doniphan on the
west: Adam, the earliest and best known jacob
his brother; and George, of Jacob; to say moth
ing of Nick, also of Jacob, who has vineyard
but operates salesman and agent for the others,
when required. The first two named were through
with their winemaking; but George was still into
it, and would be, for several days to come. There
fore. Adam loaded into his buggy, and pulled out
for Georges.
George Bremen has some three or four vineyards,
lying close together. The grapes were being gather
ed ont of one of these, with another large IN
touched This latter presented fine sight, with the
vines loaded with large clusters of the finest grapes,
all dead ripe. George also experiments with rare
varieties. Two of these varieties, the Goethe" and
the MARTHA very fine apd deliciOus-and, We
may add, We under obligations to him for bask-
ct full of Them together with some Of the finest of his
Concords. We saw the operation of grinding and
pressing the grapes, and then down into his
tensive stonevaulted cellar. I'VE were permitted
also to test the operation of drinking but happy
to say that remained duly sober In this cellar
are two of immense casks, eight a side, hold
ing each 200 200 gallons of wine, and all full
Those containing new wine were fomenting and
3sizzing- at o lively rate. These casks made of
two-inch thick slaves and heads bound with heavy
iron hoops, and have ''man-head" large enough to
admit man, when the casks need cleaning ont.
1t is closed the same that of steam boiler These
little kegs heretofore cost 500 apiece but since
sumption has brought things down to sound basis,
they have come down to go. rubber tube is in
serted in the cask by which the gas passes from the
liquor and as it must pass through vessel of wa
ter. no air can get in. The wine is generally fit for
use by Christmas; but rs it gets better with age,
there 10 generally supply ON hand several years
DID, thus avoiding the necessity for drawing upon
the new. There are two grades Of wine made. The
best is from the juice that from the grapes in
the first pressure. The skins and pulp then plac
ed in cask, and left to thoroughly ferment, when
they arc again pressed and another grade of wine
made By this time all that remains in the press is
pretty dry cake but still has not served its full
purpose. From this lesvings is distilled the finest
quality of brandy 1t will be seen that there is but
little waste about wine-press.
Jacob Brenncr was through with his winemaking
and we did not visit his premises He carries on
less extensively than Adam and George.
Adam now took us to his own prcmiscs Besides
his extensive vineyards around his house, he has
another large one on the hills east of town His
tabshment is the most extensive of the three, and
a. it has been longer in operation everything about
the place is fixed up solid, trim, and convenient.
His cellar is very snug and also contains two rows
of casks of eight in each row, all full In addition
to his 600 and 900 gallon casks, he has two of 500
gallons each. We noticed that he also had fine
bearing orchard. He having given q signal, his ex-
ccllent lady had been getting dinner. to which, in
spite of our constitutional basfaness, he forced
at the pcint of the bayonet and good, solid appe
thing old Kentucky dinner it was. 1T dinner at
Adams in addition to the usual turntables to choose
from, You have your choice of wine-and you don't
have an extra dollar tackled to your bill, either.
Adam also took to his extensive warehouse and
cellar in town. Here we found more rows of casks,
barrels kegs and bottles The distillery is connect
ed with this warehouse, Adam being the only one
who ilistils brandy. Although but a small STILL il
turns out large amout of brandy. We were
prised ut the Of revenue that he informed
he had paid the Government last year Having
tucked bottle of brandy and another Of wine about
clothes, he got to the depot just in time for
the train, not giving us m opportunity to talk
with friend Kuchs and others whom we expected to
swap compliments with
We found that it costs good deal of money to
manufacture wine. But the Brenners, among them.
have about 10000 gailOns which viii bring, on an
average, IS cents per gallon. making the handsome
sum of 81, 600 for this year's crop. And they are
just getting fairly their legs Adam. by unfortu-
nate business operations and the rascaity of trusted
agents. at the very time when the DISASTROUS business
depression set in was forced 10 the wall. But he
is one Of the kid of men who never give up. He
has worried It through and y Beginning to see day
light He will come out all right, and save his fine
and hardearned property. These vinsyards are just
beginning to pay. In avery short time more, they