When the ban on the sale, production, and transportation of alcohol went into effect in January 1920, American winemakers were faced with a dilemma: abandon the vines and grow something else, or try to continue working with grapes, in the hope that the ban would be short-lived.
The problem was particularly acute for the estates of the Napa Valley, which by the 1920s already produced a significant part of American wine. If the grape plantings were uprooted now, they thought, then later (if the “dry law” was canceled) it would take decades to return to the original volumes and quality of production.
Some enterprises decided not to play with the law: instead of vineyards, they planted orchards. But those enthusiasts who found a non-trivial way to sell grapes and legally make wine later won.
By law, grapes could be grown exclusively for non-alcoholic products. Those who made alcohol and winegrowers were threatened with prison if they knew they were selling berries to make wine. At the same time, the farms were allowed to make juice or juice concentrate, which, theoretically, could be turned into wine by the consumers themselves. The vintners honestly warned that it was against the law and emphasized that they were not responsible for the ultimate goal of consumers.
Thanks to these nuances of the legislation, the so-called wine bricks, or “wine bars” (wine bricks), that is, concentrated grape juice, appeared. Buyers put the concentrate in water, it began to ferment, and wine was obtained.But not all consumers knew under what conditions and for how long it should be soaked, so detailed instructions were printed directly on the packages. It told what NOT to do in any case with this briquette in order NOT to get wine. It went something like this: “Dissolve a brick in a gallon of water. But just don't leave it in a cool closet for 21 days or it will turn into wine."

They began to produce and sell wine concentrate in briquettes. The inscription on the front of the package read: “One bar dissolved in a gallon of water makes a gallon of unfermented non-alcoholic punch juice. Add 1-10% soda benzoate to prevent fermentation." But there was also an interesting warning on the packaging: “Attention! After diluting the contents of the briquette with water, do not place the vessel with the liquid in a dark place. Otherwise, after 20 days, the water will turn into wine.” It is clear that this warning was actually an instruction for making alcohol. And, of course, these briquettes were quite popular with Americans in those days. The authorities could not do anything about it, because the requirements of the law were not violated.
The product began to be in wild demand. Cunning winemakers (or rather, falconers) were in full swing hiring salesmen to distribute products. Such a measure helped many winemakers survive the dry law and even make a profit.