This post is a continuation from yesterday's post (read it here). Yesterday we looked at God's view of alcohol consumption. Today we take a look at the wine of the Bible.The first thing you have to understand is that even the intoxicating wine of their day was different from the wines of our time. R.L. Harris writes:
“The strength of natural wines is limited by two factors. The percentage of alcohol will be half of the percentage of the sugar in the juice. And if the alcoholic content is much above 10 or 11 percent, the yeast cells are killed and fermentation ceases. Probably ancient wines were 7–10 per cent.”[1]
Wines today range anywhere from 8-20%, depending upon which type you examine.[2] Obviously, that’s a significant jump in alcohol content over the “natural” wine.