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<blockquote data-quote="Aureus" data-source="post: 66568917" data-attributes="member: 353127"><p>I wouldn't mind a explanation for why it's grossly incorrect. Ancient wine has been described by ancient writers as capable of catching fire from a candle which would tend to cause one to believe it was capable of being much stronger than your typical grocery store wine. In particular there was no understanding of using sulfites to control fermentation during the ancient period.. Sulfites were sometimes used but not with understanding of the effect from what I can dig up.</p><p></p><p>The strength could have come from the storage method used, with some methods absorbing water from the wine thus raising the alcoholic content rather than purely coming from the fermentation process as most yeasts die off around 16% yes?</p><p></p><p>Perhaps would be more conservative to say they watered wine down to create a more consistent product.</p></blockquote><p></p>
[QUOTE="Aureus, post: 66568917, member: 353127"] I wouldn't mind a explanation for why it's grossly incorrect. Ancient wine has been described by ancient writers as capable of catching fire from a candle which would tend to cause one to believe it was capable of being much stronger than your typical grocery store wine. In particular there was no understanding of using sulfites to control fermentation during the ancient period.. Sulfites were sometimes used but not with understanding of the effect from what I can dig up. The strength could have come from the storage method used, with some methods absorbing water from the wine thus raising the alcoholic content rather than purely coming from the fermentation process as most yeasts die off around 16% yes? Perhaps would be more conservative to say they watered wine down to create a more consistent product. [/QUOTE]
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