THE ANCIENTS CALLED NON-FERMENTED JUICE WINE
Parkinson, in his Theatrum Batanicum, says, “The juice of liquor pressed out of the ripe grapes is called vinum (wine.) Of it is made both sapa and derfutum, in English cute that is to say, BOILED WINE, the latter boiled down to half, that former to the third part.” -Bible Commentary, xxxvi. This testimony was written about A.D. 1640, centuries before there was any temperance agitation.
Aristotle, born 384 B.C. says, “The wine of Arcadia was so thick that it was necessary to scrape it from the skin bottles in which it was contained, and to dissolve the scrapings in water.” -Bible Commentary, p. 295, and Nott, London Edition, p. 80
Columella and other writers who were contemporary with the apostles inform us that “in Italy and Greece it was common to boil their wines.” -Dr. Nott.
Professor Donovan says, “In order to preserve their wines to these ages, the Romans concentrated the must of grape-juice, of which they were made, by evaporation, either spontaneous in the air or over a fire, and so much so as to render them thick and syrupy.” -Bible Commentary, p. 295.
Horace, born 65 B.C., says, “there is no wine sweeter to drink than Lesbian; it was like nectar, and more resembled ambrosia than wine; that it was perfectly harmless, and would not produce intoxication.” -Anti-Bacchus, p. 220
Volney, 1788, in his Travels in Syria, vol. ii, chap. 29, says: “The wines are of three sorts, the red, the white, and the yellow. The white, which are the most rare, are so bitter as to be disagreeable; the two others, on the contrary, are too sweet and sugary. This arises from their being boiled, which makes them resemble the baked wines of Provence. The general custom of the country is to reduce the must of two-thirds of its quantity.” “The most esteemed is produced from the hillside of Zouk—it is too sugary.” “Such are the wines of Lebanon, so boasted by Grecian and Roman epicures.” “It is probably that the inhabitants of Lebanon have made no change in their ancient method of making wines.” -Bacchus, p. 374, note.
Smith, in his Greek and Roman Antiquites, says, “The sweet, unfermented juice of the grape was termed gleukos by the Greeks and mustum by the Romans-the latter word being properly an adjective signifying new or fresh.” “A portion of the must was used at once, being drunk fresh.” “When it was desired to preserve a quantity in the sweet state, an amphora was taken and coated with pitch within and without, it was filled with mustum lixivium, and corked so as to be perfectly airtight. It was then immersed in a tank of cold fresh water, or buried in wet sand, and allowed to remain for six weeks or two months. The contents, after this process, was found to remain unchanged for a year, and hence the name, aeigleukos-that is, ‘semper mustum’, always sweet.”
Mr. Robert Alsop, a minister among the Society of Friends, in a letter to Dr. F. R. Lees in 1861 says: “The syrup of grape-juice is an article of domestic manufacture in most every house in the vine districts of the south of France. It is simply the juice of the grape boiled down to the consistence of treacle.” -Bible Commentary, p. xxxiv.
Dr. Eli Smith, American Missionary in Syria, in the Bibliotheca Sacra for November, 1846, describes the methods of making wine in Mount Lebanon as numerous, but reduces them to three classes:
- The simple juice of the grape is fermented.
- The juice of the grape is boiled down before fermentation.
- The grapes are partially dried in the sun before being pressed.
With characteristic candor, he states that he “had very little to do with wines all his life, and that his knowledge of the subject was very vague until he entered upon the present investigation for the purpose of writing the article.” He further as candidly confessed that the “statements contained in his article are not full in every point;” that “it was written in a country where it was very difficult to obtain authentic and exact information.” Of the vineyards, he further states that in “an unbroken space, about two miles long by half a mile wide, only a few gallons of intoxicating wine are made. The wine made is an item of no consideration; it is not the most important, but rather the least so, of all the objects for which the vine is cultivated.” He also states that “the only form in which may be called grape-molasses.” Dr. E. Smith here confirms the ancient usage of boiling the unfermented juice of the grape.
“The fabricating of an intoxicating liquor was never the chief object for which the grape was cultivated among the Jews. Joined with bread, fruits, and the olive tree, the three might well be representatives of the productions most essential to them, at the same time that they were the most abundantly provided for the support of life.” He mentions sixteen uses of the grape, wine-making being the least important. “I have asked Christians from Diarbekir, Aintab, and other places in the interior of Asia Minor, and all concur in the same statement.”
Proverbs 9:2, “She hath killed her beasts; she hath mingled her wine; she hath also furnished her table.”
The reference must be to the mixing of water with the juice concentrate. The people in Bible days did not want to drink only water.