I think I have made it pretty clear this how durn topic.No, it takes 3-7 days to complete primary fermentation of sterile grape juices in a modern temperature controlled room using modern yeast cultures.Today wine is made by basically sterilizing yeast and introducing a very carefully prepared and selected strain of yeast. Of course, if you dump 2 or 5 or 10 vials above what you should, the wine will ferment much faster, but that's rather wasteful.It all depends. If you squeeze grapes, then the yeast given in that environment and given the time of making wine will convert most of the sugars in a day or two. Grape juice when fermenting will 'boil'. CO2 and alcohol with be produced so fast that it will look like the juice is boiling on stove, even though it is at room temperature.If you are asking if Jesus produced grape juice at the wedding of Cana, then the answer is no, there would hardly be any alcohol present in it. However, from the account of John 2, it is clear Jesus did not make grape juice. The head waiter noticed that it was fine wine. It would be shocking for someone to offer grape juice. Let me explain this - when they made wine, the yeast that reproduced and consumed the wine was random. In the fall, the grapes were ripe for picking. There was this brief period of time when you should pick grapes. So you picked them, squeezed them, and put the juice in jars. They had no idea that invisible organisms were inside the juice. The juice quickly fermented into wine. Within a few days, the wine was as alcoholic as any normal modern wine. Some wines had nice tasting yeasts. Other jars of wine had yeast that creating undesired flavors.So when you had a big function, you'd first serve the best tasting wine, and then the cheaper, lesser tasting wines. Within the last few centuries, labs have been able to select and bred yeast strains that taste good. Modern wine makers kill off all the natural yeasts within wine. They do not want random wines, they want wines produced by the variety of yeast they like best.
