MacFall
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- Nov 24, 2007
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The only way to preserve grape juice at that time was through fermentation. They didn't have pasteurization and they didn't have refrigeration. The idea that they often drank unfermented wine is a conceit of the modern, post-refrigeration age (and one that is ignorant of how juices and wines are actually processed in general). Grapes begin to ferment mere hours after they are harvested. Even in a cool cellar, they rot after a few days unless they are allowed to ferment. Besides, if you study Jewish culture at all you would know that they had no taboo against alcohol consumption, and fresh grape juice was consumed neither at Passover nor at weddings.
In fact it is an agricultural impossibility for fresh grape juice to have been consumed at Passover. Grapes are harvested in the fall in the Middle East; Passover is in the spring. Either they drank real wine, with alcohol, at Passover, or they drank vinegar. But we know they didn't drink vinegar. They drank wine. And it would have to have been a wine with a fairly high alcohol content in order to be preserved for the six-month period between harvest and the feast.
In fact it is an agricultural impossibility for fresh grape juice to have been consumed at Passover. Grapes are harvested in the fall in the Middle East; Passover is in the spring. Either they drank real wine, with alcohol, at Passover, or they drank vinegar. But we know they didn't drink vinegar. They drank wine. And it would have to have been a wine with a fairly high alcohol content in order to be preserved for the six-month period between harvest and the feast.
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