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Originally Posted by Greg  Exactly. However, out of curiosity, I was doing a search on the net regarding this topic, and what many claim is that the alcohol content was lower due, not to the fermentation process, but rather because the drink was supposedly diluted with water, something like 3-4 parts water to 1 part drink (reminds me of drinking something like a Bud Light).
The two questions I would have regarding this dilution of wine claim is:
1) Is there any credible evidence of this? The websites I read that purport this do not cite any sources. They only assert this to be the case.
2) If it is the case that wine was in fact diluted with water, what exactly was the purpose of doing so? |
Understanding that I have NO knowledge of the veracity of the dilution claim, don't these same people claim that the only reason they drank wine so much is because the water was impure? Why would they put this impure water into their wine if they couldn't drink the water in the first place?