To promote the local industry, Michigan law in the mid-20th century placed a tax of four cents per U.S. gallon on Michigan wine while other wine was taxed at 50 cents per U.S. gallon. Michigan wine of that era was, primarily, fermented to dryness, giving about 9% alcohol, and then fortified with California brandy to 16% alcohol. State laws considered this natural wine and allowed it to be sold in grocery and drug stores while fortified wines from out of state, produced to 18-20% alcohol, could only be sold from state liquor stores.