The grape juice was allowed to stand and ferment in the collecting vessels for about six weeks. A sludge known as lees formed at the bottom of the vessels. The wine was then tipped up gently into jars without disturbing the sediment (Jer 48:11). The jars were sealed with clay, but there was a small hole by the handle that allowed the gases released during the remaining fermentation to escape. When the process was complete, the hole was sealed with a blob of wet clay and the owner’s name or seal was put on the clay. It was possible to put the wine in wineskins (goatskin bottles), but if the gases, then it would burst and the wine would be lost. This is the point of Jesus’ illustration in Matthew 9:17.Continue reading MANNERS AND CUSTOMS OF THE BIBLE (WINE-MAKING)
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DOES JESUS’ MIRACLE AT CANA ENCOURAGE THE USE OF ALCOHOLIC BEVERAGES?
Conservative churches that discourage or ban use of alcoholic beverages are bewildered at the production of wine as Jesus’ first miracle. Such churches have sometimes insisted that the wine in John 2 was nonalcoholic, despite the wedding guests’ unusual delight and appreciation of it. Surely, Jesus did make very good wine, yet not hint of alcoholic abuse clouds this account. Continue reading DOES JESUS’ MIRACLE AT CANA ENCOURAGE THE USE OF ALCOHOLIC BEVERAGES?