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Originally Posted by BobVigneault  Today's super yeasts are more able to endure higher alcohol levels but I don't believe this argument needs to be about alcohol level. Alcohol is not the problem, drunkeness is. |
I agree. But it helps to know what the wine was like back then, and how it was consumed. They probably drank quarts or gallons a day, but it may have had much lower alcohol content and was often diluted with water. We don't tend to add water to our wine, nor can we drink the same quantities without getting drunk.
I wonder if the several glasses of wine back then would even give you a buzz? Today, I can't drink more than half a glass without it effecting my head. And back then, getting drunk was probably expensive. You'd need to be rich to be an alcoholic them. ... Maybe. ... Just wondering.