Jesus turned water into unfermented wine and not fermented wine.
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What we normally refer to as fermentation, winemakers call primary fermentation and lasts typically from five to seven days from beginning to end. During this process, temperature control is extremely important and different wine types are best fermented at different, rather narrow ranges.*
Source Quote From a Wine Making Site:
My Wine Tutor - Winemaking 101
Source Quote From a Wine Making Site:
My Wine Tutor - Winemaking 101
This happened in climates much farther north. In Israel the ground water is around 65 degrees.
The only two preservation methods of grape juice used in Israel was boiling it down into a a syrup (the Romans made a solid cake of it). The syrup was stored in air tight containers. The sugar content was too high to ferment. The other (most common), was to make wine. The syrup used much like we used sugar today. It was also added to the wines to sweeten them when at the time of consumption. No matter how you want to twist it (that's easy by reading all the internet posts by those wanting to prove that they were non alcoholic), but can't change Jewish history.
The best wine, since the earliest days of wine making, (consumed only by the wealthiest people) was made by selecting the best grapes, pressing the juice out of them and fermenting them until they reached perfection. They were skimmed and strained and sealed in airtight containers for storage. It is not the age of the wine that makes it great, it is the quality of the grape.
Only distilled spirits are aged for perfection.
Did Jesus create make unfermented wine? The answer to that is no. Was it non alcoholic, no one knows. Could it have been non-alcoholic. He is God, he can do anything.
I believe in total abstinence, but I grew up with an alcoholic father.
The only two preservation methods of grape juice used in Israel was boiling it down into a a syrup (the Romans made a solid cake of it). The syrup was stored in air tight containers. The sugar content was too high to ferment. The other (most common), was to make wine. The syrup used much like we used sugar today. It was also added to the wines to sweeten them when at the time of consumption. No matter how you want to twist it (that's easy by reading all the internet posts by those wanting to prove that they were non alcoholic), but can't change Jewish history.
The best wine, since the earliest days of wine making, (consumed only by the wealthiest people) was made by selecting the best grapes, pressing the juice out of them and fermenting them until they reached perfection. They were skimmed and strained and sealed in airtight containers for storage. It is not the age of the wine that makes it great, it is the quality of the grape.
Only distilled spirits are aged for perfection.
Did Jesus create make unfermented wine? The answer to that is no. Was it non alcoholic, no one knows. Could it have been non-alcoholic. He is God, he can do anything.
I believe in total abstinence, but I grew up with an alcoholic father.
What happens today may not be what happened thousands of years ago.
I'm more interested in what happened in biblical times, when modern technology did not exist.
But let's take this primary fermentation you and your article are talking about. And after that there is secondary fermentation as described in the article. Now, is this the FULLY FERMENT COMPLETELY you talked about in the other post?
Is fermentation over now?
Or can there be even more fermentation?
This is the third time I asked you the question.
I can tell you are frantically searching winemaking sites, but c'mon dude, take a stab at.
I'm more interested in what happened in biblical times, when modern technology did not exist.
But let's take this primary fermentation you and your article are talking about. And after that there is secondary fermentation as described in the article. Now, is this the FULLY FERMENT COMPLETELY you talked about in the other post?
Is fermentation over now?
Or can there be even more fermentation?
This is the third time I asked you the question.
I can tell you are frantically searching winemaking sites, but c'mon dude, take a stab at.
So you are a professional wine maker? Okay. If you are please show me wine sources that say crushed grapes always ferments fully and completely within the time that you say. Please show me a source that says Natural Fermentation always completely ferments in every case. Surely if you make wine, you should have some knowledge of similar resources that have shared your same wine making experience.
In other words, what is the average amount of time grapes naturally ferment into an alcoholic liquid beverage that can intoxicate you?
In other words, what is the average amount of time grapes naturally ferment into an alcoholic liquid beverage that can intoxicate you?
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From "Bible Wines and the Laws of Fermentation" by William Patton --
" Lo, this have I found," saith the wise man (Ecc. vii.
29), " that God made man upright, but they have sought
out many inventions."
The things created for food, and which are to be received
with thanksgiving, are those which are in their natural and
wholesome condition, and which nourish and strengthen
the body, and not those which are in the process of decomposition.
Rotten fruits of all kinds are rejected as
innutritious and unwholesome. So also are decaying
meats. It is a strange perversion of all science, as well
as of common sense, to rank among the good creatures
of God alcohol, which is found in no living plant, but
which is to be found only after the death of the fruit, and
is the product of decomposition.
portionate to the degree of injury it had sustained ; the sound parts
of each continued unchanged."
"4. The grapes were now removed from the flasks, and the juice
expressed from each. The juice from the bruised grapes had not
an alcoholic, but a 'putrescent flavor. The juice from the sound
grapes was perfectly sweet.
"Both these juices were placed in tightly corked phials halffilled,
and subjected to a proper fermenting temperature. It was
three days before the commencement of fermentation, in each,
was indicated by the evolution of carbonic acid gas, as also by the
color of the alcohol, and of the aromatic oils always generated in
such cases. I, therefore, still believe it to be a fact that grapes do
not produce alcohol ; that it can result only where the juice has
been expressed from them, and then not suddenly ; and that, where
the hand ofman interferes not, alcohol is never formed."—8. Spence,
Chemist to the Yorkshire Agricultural Society; F. R. Lees, Appendix
B, pp. 198 and 199.
" Lo, this have I found," saith the wise man (Ecc. vii.
29), " that God made man upright, but they have sought
out many inventions."
The things created for food, and which are to be received
with thanksgiving, are those which are in their natural and
wholesome condition, and which nourish and strengthen
the body, and not those which are in the process of decomposition.
Rotten fruits of all kinds are rejected as
innutritious and unwholesome. So also are decaying
meats. It is a strange perversion of all science, as well
as of common sense, to rank among the good creatures
of God alcohol, which is found in no living plant, but
which is to be found only after the death of the fruit, and
is the product of decomposition.
portionate to the degree of injury it had sustained ; the sound parts
of each continued unchanged."
"4. The grapes were now removed from the flasks, and the juice
expressed from each. The juice from the bruised grapes had not
an alcoholic, but a 'putrescent flavor. The juice from the sound
grapes was perfectly sweet.
"Both these juices were placed in tightly corked phials halffilled,
and subjected to a proper fermenting temperature. It was
three days before the commencement of fermentation, in each,
was indicated by the evolution of carbonic acid gas, as also by the
color of the alcohol, and of the aromatic oils always generated in
such cases. I, therefore, still believe it to be a fact that grapes do
not produce alcohol ; that it can result only where the juice has
been expressed from them, and then not suddenly ; and that, where
the hand ofman interferes not, alcohol is never formed."—8. Spence,
Chemist to the Yorkshire Agricultural Society; F. R. Lees, Appendix
B, pp. 198 and 199.