Jews controlled the liquor trade.
(twitter.com)
our organic wine is just basically barely enough sulfates to keep bacteria from growing. also we tried adding a malolactic bacteria, normally this happens in barrel naturally, with the yeast so it would preferment that out and it caused my cousin who has drank the wine for 25 years to get sick and headaches. Her husband, my boss, looked it up and they found that some strains of the malolactic bacteria cause allergens some people can't handle. These ferments happen wild anyway but it is easier to control adding it and the comercial one we add just happened to be the only one that caused this? sus