DHK said:
Wrong again. Look again at Strong's definition:
The sweet wine or new wine was also fermented.
Wrong? What are you talking about? I said wine is fermented. That means it has alcohol in it. That's what fermentation produces. All I added is the fact that fermentation can stop for two reasons - either the fuel supply (sugar) gets exhausted, leaving a dry alcoholic wine with yeast left in it, or the alcohol kills off the yeast before the sugar is exhausted, leaving a sweet wine with alcohol.
By the way, do you actually think they added their own yeast culture to make wine? Where did they get the culture from? Are you aware that until recent times all yeast was perpetuated by means of keeping sourdough (bread dough with grown yeast in it)? That's how they made leavened bread. They kept a portion of the leavened (yeast-grown) dough to use as a "starter" in the next batch. If they were without the sourdough, all they had to do was leave a bunch of dough out in the open where the abundance of yeast fungus in the air would find it.
You're right that they had no knowledge of microbiology. That's why there weren't able to isolate the yeast and use it for other purposes like making wine. And there was no need, since grapes are covered in yeast and mold. Like I said, natural unfermented grape juice is filled with yeast and mold - the stuff of corruption. They got rid of it by fermenting the grape juice, which produced alcoholic wine. The alcohol killed off the yeast.
So if it's blasphemy to equate yeast corruption with the Lord's supper, then natural grape juice (non-pasteurized) is the evil stuff. Wine is the stuff without corruption.