The Secret Story of Grape Bricks: How Americans ‘Accidentally’ Made Wine During Prohibition

During Prohibition, making wine wasn’t just frowned upon; it was flat-out illegal. But in true human fashion, where there’s a will, there’s a sneaky loophole. Enter: grape bricks.

Yep, that’s right. During the 1920s, companies sold condensed blocks of grape juice concentrate, complete with a wink-and-nod warning label telling consumers exactly what not to do if they didn’t want it to ferment into wine. Spoiler: everyone ignored the warning…and they knew it.

So let’s uncork this strange little slice of American history, from the rise of grape bricks to how they kept the wine flowing right under the government’s nose.

The Grape Brick Boom

When the 18th Amendment made alcohol illegal in 1920, America’s booming wine industry faced disaster. California’s vineyards, many planted by immigrants who brought generations of winemaking tradition with them, suddenly had no legal buyers. Wineries shuttered overnight. Grape growers were panicking.

But then, someone had an idea: what if they sold the grapes as juice instead? And better yet…what if they concentrated the juice into a solid brick, making it easier to ship and store?

These bricks, also called “wine bricks” or “vine bricks,” were a dense block of grape juice extract. To “reconstitute” them, you simply dissolved the brick in water. Sounds innocent, right? But here’s the genius (and hilarious) part: every box came with a printed warning that basically functioned as an instruction manual in disguise.

Labels often read something like:

“WARNING: After dissolving the brick in water, do not add yeast or let it sit in a dark place for 21 days, or it will ferment into wine.”

You can just imagine someone in their kitchen reading that, raising an eyebrow, and thinking: “Oh no…wouldn’t want that to happen.”

Americans Get Crafty

Predictably, Americans ignored the warnings en masse. By 1925, grape brick sales had skyrocketed, with over 30 million gallons of “juice” accidentally fermenting into wine each year. Some estimates say California vineyards expanded by 700% during Prohibition, entirely thanks to grape bricks.

People weren’t just making wine for themselves, either. Many households operated little underground wineries, bottling up their forbidden batches and selling them quietly around town.

Prohibition agents were very well aware of what was going on, but without direct proof of illegal fermentation, their hands were tied.

The Grape Brick Mafia

Where there’s illegal demand, there’s organized crime…and grape bricks weren’t immune.

In places like Chicago and New York, mobsters saw grape bricks as a new revenue stream. Grape brick shipments were hijacked. Vineyards were strong-armed for exclusive contracts. Some gangs even set up fake “juice companies” as fronts for wine distribution.

Suddenly, a simple brick of grape concentrate wasn’t just a kitchen staple, it was a commodity fueling the black market. Families making wine in their basements weren’t just dodging the law; in some neighborhoods, they were dodging the mafia, too.

And it wasn’t just grapes. Similar “bricks” were made from raisins, currants, and other fruits for people who wanted to experiment with different flavors of home-brewed wine. It was like a secret DIY winemaking club, hidden in plain sight.

The Taste Factor

Okay, so here’s the million-dollar question any sommelier would wonder: was it any good?

Honestly…no.

Because grape bricks were made from leftover grape skins, stems, and seeds (basically all the scraps) you weren’t exactly getting Napa Valley quality. The wine was often harsh, overly tannic, and poorly aged. But in an era where legally buying alcohol meant risking jail time, no one really cared about a refined palate. They just wanted that buzz.

And it wasn’t all bad news for the wine industry. By the time Prohibition ended in 1933, California had more vineyards than ever. Some growers who’d barely scraped by selling grape bricks went on to become major players in post-Prohibition winemaking. Talk about an unexpected comeback story.

If you’re interested in tasting what Prohibition-era wines might’ve been like (minus the bathtub fermentation), check out this modern kit you can get on Amazon to make your own wine!

Lessons from the Grape Brick Era

Looking back, grape bricks are more than just a quirky historical footnote, they’re a reminder of how people adapt, innovate, and even subvert laws when faced with restrictions.

It’s also a testament to the power of the written word. Those cheeky warning labels did double duty: satisfying government regulations while giving a sly wink to consumers. “Don’t you dare do this, or else you’ll have wine” became the ultimate reverse psychology marketing pitch.

Today, grape bricks are collector’s items, sometimes found at estate sales or tucked away in vintage shops. They’re a tangible piece of rebellion, sitting quietly on a dusty shelf, whispering, “Hey…remember when we outsmarted the system?”

So next time you swirl a glass of cabernet or pour a splash of merlot, raise a toast to the humble grape brick, a block of concentrated defiance that helped Americans keep the wine flowing through the driest decade in history.

Because sometimes, breaking the rules tastes a little sweeter.

And if you’re interested in learning about sweet wines, read about the history of Tokaji wine or Champagne here!