This article continues our recent series on alcohol. Please take note of the bulletin from two weeks ago as we continue this study. Recently, someone argued that it was impossible to keep grape juice from fermenting in Biblical times, hence everyone always drank alcohol. God’s  people were commanded to drink the fruit of the vine. If fermentation was truly inevitable, then this would be a valid conclusion.

But is that true? Not only was it possible to prevent fermentation, there are historical records of it being done. Please read the following article written by Ryan Hasty, a preacher of the gospel.

Wine in the Bible – how fermentation was prevented

Wine in the Bible is spoken of as a blessing in its unfermented state and as an intoxicant in its fermented state. Many do not realize that those living in Biblical days were able to keep their wine from fermenting and in fact did so regularly. How did they accomplish this in an age without refrigerators? There were 3 primary methods.

First, they boiled their wine down to thick syrup. Boiling grape juice causes the water to evaporate leaving behind a concentrate with such a high level of sugar that fermentation was impossible. Syrup in this state could be preserved for year. Whenever they wanted to drink this unfermented wine, they would mix a small amount of this syrup with water much like we do with Kool-Aid. Different ratios were used depending on the type of grape, the age of the syrup, the temperature of the water, and even the season.

Proverbs 9:1-5, “Wisdom has built her house, she has hewn out her seven pillars; she has prepared her food, she has mixed her wine, she has also set her table; she has set out he maidens, she calls from the tops of the height of the city; ‘Whoever is naïve, let him turn in here!’ To him who lacks understanding she says, ‘Come, eat of my food and drink of the wine I have mixed.”

The above verses refer to the mixing of wine as “wisdom” whereas Proverbs 20:1 refers to a person intoxicated by wine as not being wise. The contrast is clear. Boiling grape juice to prevent fermenting and then mixing with water to enjoy as a beverage is incumbent of wisdom and was a blessing from God.

Aristotle – “The wine of Arcadia was so thick that it was necessary to scape it from the skin bottles in which it was contained and to dissolve the scrapings in water.”

Horace – “There is no wine sweeter to drink than that of Lesbos, it was like nectar…and would not produce intoxication.”

Second, those living in Biblical times had developed methods to filter wine and remove its strength. While pressing out the grape, they would use a bag called a “sacco” that captured the fermentable substances, allowed the juice from the pulp to flow through, and then collected it in a vase below the bag. Several historians mention this method as being in use during Biblical times as well as the fact that one of the primary reasons they did this is because unfermented wine tastes better.

Pliny The Young – “The most useful wine has all its force of strength broken by the filter.”

Plutarch – “Wine is rendered feeble in strength when it is frequently filtered. The strength or spirit thus being excluded, the wine neither inflames the brain nor infests the mind and passions, and is much more pleasant to drink.

This is the testimony of two non-Christians Gentiles confirming that filtration causes wine to taste better because its strength has been

removed. But they are merely confirming what we already know. Beverages like grape juice begin fermenting when they are going bad, not when they are getting better. Alcoholic beverages are an “acquired taste” purely for the effects produced in the body by the alcohol and not because it tastes good.

Third, they were able to refrigerate and seal wine. Grape juice kept at 45 degrees or less cannot ferment. If it is kept cool long enough, the yeast settles at the bottom and the juice can be skimmed off the top where it can never ferment even if warmed. We know from archeology that they stored this kind of wine in caves, under water, and in the ground where it was cooler. So even without refrigerators, they still had the means to keep wine cool. They also kept their containers air tight by corking the bottle and then sealing it with pitch. The Jews also poured olive oil on top to seal the juice from the air. In the 1960’s, a sunken ship was discovered at the bottom of the Mediterranean that had containers of wine dating back to the Roman Empire. The containers were sealed so well that water from the sea had not penetrated them.

With multiple ways of preventing fermentation, this is further proof that wine of Biblical times was not necessarily alcoholic but could easily be preserved and enjoyed as a refreshing alternative to water and a blessing from God that provided joy and not intoxication.

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I cannot not add anything to brother Hasty’s main argument, but I will mention something that I shared in a sermon a couple of weeks ago. A fourth way to prevent fermentation is by dehydrating grapes. Many of us like to eat raisins. These are simply grapes that have been dehydrated. Brethren in many places today who lack access to grape juice often take raisins and rehydrate them by putting them in water. Then they take the grapes and mash them to produce grape juice for the Lord’s Supper.

From this short study, we can see clearly that the fermentation of wine was preventable even during Biblical times.

Chuck