DentArthurDent wrote:
Misslizard wrote:
Nothing wrong with a man that can turn water into wine.
I pointed this "miracle" out to a tee totall Methodist. His straight faced and deeply serious response, "ah yes, but it was non alcoholic wine."
Gad.
Many problems with understanding who Jesus is/was is in knowing the history of the time. The whole "water into wine" argument (for example) is misunderstood because people don't know what passed for "wine" in those days.
Alcoholic wine doesn't need to be chilled because of the alcohol content. However, juice will be prone to turn rancid if you let it sit at room temperature.
You can get "drunk" on juice. It's called having a sugar high, and even if that juice was fermented, the alcohol content wouldn't even match the concentration levels found in modern US beers.
Back then, the test for quality for "wine" was if it was sweet and flavorful. Lower quality wine (juice) wasn't as sweet or as well-flavored as the higher quality ones.
There is also another aspect people don't consider (this goes to the rite of communion). The whole concept of the communion rite is how one who HAS NOT seen corruption gives himself so that those who are corrupt can be redeemed. Sacrifices are to be UNBLEMISHED. The "bread" used in communion is to be unleavened...no corruption (which is what yeast is...a small amount of disease that lightens and flavors bread products without reaching a toxic level). Likewise, the "wine" is to be without corruption. All of our commonly accepted definitions on how to make wine involves the introduction of a corrupting agent to the juice to ferment it into an alcohol-laden product. This perverts the "blood" symbology in the communion rite. Just as Jesus represents the unblemished body and blood offered as the payment for sin, it reasons that Jesus would not call people to memorialize this offering in a rite that utilized corrupted elements. Bread WITHOUT leaven. Wine WITHOUT fermentation (or "juice"). Both were widely available in those days. Indeed, it took centuries to refine the fermentation of grape juices into what we now accept as "wine."