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Wine

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Announcements › Forums › Doctrine of Atonement – October 16th, 2016 › Wine

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  • October 15, 2016 at 11:29 am #2768
    Michael Pupko
    Participant

    In Jesus’ time wine was fruit juice which ranged from no alcohol content to low alcohol content compared to todays standards. There were a variety of ways of preserving grape juice without it fermenting to use throughout the year. One method was to boil it into a syrup to be reconstituted with water when it was to be used. Another method was to boil the juice, place it in jars and seal it with bees wax. They would dry the fruit and then soak it in water to make a beverage at a later time also. Many times the ‘wine’ was diluted with water up to 1 part ‘wine’ to 20 parts water. These were ingenious ways of preserving food for future use inspired by God with the circumstances of what they had available to use.

    Modern alcoholic beverages have added sugar, added yeast, and even added alcohol thus adulterated in a sense to make them more ‘potent’ than the natural process from the natural fruit.

    It makes me realize how important Jesus’ and Mary Baker Eddy’s teachings on ‘motive’ is because there is a difference in using vinegar (with alcohol in it) to help preserve pickles or to make an alcoholic drink for the sake of becoming intoxicated.

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