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Desire to be a vessel of honor unto the Lord Jesus Christ?
Join For His Glory for a discussion on how
https://christianforums.net/threads/a-vessel-of-honor.110278/
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Taking the time to pray? Christ is the answer in times of need
https://christianforums.net/threads/psalm-70-1-save-me-o-god-lord-help-me-now.108509/
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[__ Science __ ] The World's Deadliest Drug!
- Thread starter turnorburn
- Start date
- Mar 11, 2014
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- Dec 11, 2010
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But how do we know that was the wine created in Jesus' day? Wine is a fermented drink. The more ripe the grapes are the more higher the alcohol content will likely be due to the higher levels of fruit sugar.
- Dec 11, 2010
- 15,272
- 8,213
What do you think the alcohol content of wine was (in percent of volume) in Biblical time? I've also been asking where you get your information from? It would be nice to know.
- Dec 11, 2010
- 15,272
- 8,213
Here's what my research has come up with....so far.
There are a couple things we must keep in mind. Keeping fruit juice more than a couple days in the climate around the middle east without refrigeration would be a futile attempt at best as it would spoil rapidly. Fermenting it into an alcoholic drink was a means to preserve the beverage for longer periods.
To make wine in its plain form one would ferment the grapes allowing the yeast to consume the natural fruit sugars and produce alcohol. Depending on the variety of grapes used, where they are grown, and how ripe they are when harvested, the resulting wine will typically have an alcohol content somewhere between 10% and 17% naturally (i.e., without adding any additional sugars).
It should also be noted that it was only recently (last century or so) that yeasts have been been developed that can survive in alcohol above 13% so prior to that development, 10% - 13% was typical. Today's wines, however, can be stronger with alcohol content ranging up to 20% by volume.
Picking grapes earlier when less mature will usually result in a lower alcohol content simply because the fruit has not produced the sugars needed to feed the yeast. In some cases the resulting wine can be as low as about 5.5% alcohol by volume. About the only way to get lower alcohol content and still call it a wine is to somehow remove the alcohol that it contains or dilute the beverage with water but then you also lose the preservative quality and the drink will spoil more rapidly.
So, even if we go with the idea that alcohol in Biblical times was at 5.5% by volume it would still be stronger than an average American beer. For example, here is the ABV rates of some of our more popular beers. Trust me, one can get drunk quite rapidly on any of these. I remember a time when I drank 3.2% (3-2 beer) and getting drunk was not difficult even at that low alcohol volume.
Miller Light - 4.2%
Miller High Life - 4.6%
Bud Light - 4.2%
Budweiser Select - 4.2%
Busch - 4.3%
Busch Light - 4.1%
Michelob Ultra - 4.0%
Michelob Light - 4.1%
Micholob - 4.8%
Milwaukee's Best - 4.1%
Old Milwaukee - 4.5%
Coors Light - 4.2%
Hamms - 4.7%
Strohs - 4.5%
Corona Extra - 4.6%
There are a couple things we must keep in mind. Keeping fruit juice more than a couple days in the climate around the middle east without refrigeration would be a futile attempt at best as it would spoil rapidly. Fermenting it into an alcoholic drink was a means to preserve the beverage for longer periods.
To make wine in its plain form one would ferment the grapes allowing the yeast to consume the natural fruit sugars and produce alcohol. Depending on the variety of grapes used, where they are grown, and how ripe they are when harvested, the resulting wine will typically have an alcohol content somewhere between 10% and 17% naturally (i.e., without adding any additional sugars).
It should also be noted that it was only recently (last century or so) that yeasts have been been developed that can survive in alcohol above 13% so prior to that development, 10% - 13% was typical. Today's wines, however, can be stronger with alcohol content ranging up to 20% by volume.
Picking grapes earlier when less mature will usually result in a lower alcohol content simply because the fruit has not produced the sugars needed to feed the yeast. In some cases the resulting wine can be as low as about 5.5% alcohol by volume. About the only way to get lower alcohol content and still call it a wine is to somehow remove the alcohol that it contains or dilute the beverage with water but then you also lose the preservative quality and the drink will spoil more rapidly.
So, even if we go with the idea that alcohol in Biblical times was at 5.5% by volume it would still be stronger than an average American beer. For example, here is the ABV rates of some of our more popular beers. Trust me, one can get drunk quite rapidly on any of these. I remember a time when I drank 3.2% (3-2 beer) and getting drunk was not difficult even at that low alcohol volume.
Miller Light - 4.2%
Miller High Life - 4.6%
Bud Light - 4.2%
Budweiser Select - 4.2%
Busch - 4.3%
Busch Light - 4.1%
Michelob Ultra - 4.0%
Michelob Light - 4.1%
Micholob - 4.8%
Milwaukee's Best - 4.1%
Old Milwaukee - 4.5%
Coors Light - 4.2%
Hamms - 4.7%
Strohs - 4.5%
Corona Extra - 4.6%
DiscipleDave
Member
- Sep 23, 2012
- 395
- 81
It is not a sin to drink alcohol, it is a sin to abuse it and get drunk.
if you want my opinion to what the world's most deadliest drug is, that would be porn. eye drug for the last days generation. The silent drug user, that can be accessed without anyone to buy it from, or anyone to even know about your using it.
if you want my opinion to what the world's most deadliest drug is, that would be porn. eye drug for the last days generation. The silent drug user, that can be accessed without anyone to buy it from, or anyone to even know about your using it.