• Title Page
• Introduction
• Personal Involvment
• The Question Regarding the Identity of Wine
• Ancient Methods to Preserve Juice
  • Boiling, or Inspissating
  • Filtration
  • Subsidence
  • Fumigation
• Ancients Use and Terms
  • Wine with Water
• The Scriptures
• Specific Passages
• Testimony

“3. By lowering the temperature to 45°. If the fermenting mass becomes clear at this temperature and be drawn off from the subsided yeast, it will not ferment again, though it should be heated to the proper pitch”—Anti-Bacchus, p. 225.

Baron Liebig, in his Letters on Chemistry, says: “If a flask be filled with grape-juice and made air-tight, and then kept for a few hours in boiling water, the wine does not now ferment”—Bible Commentary, xxxvii. Here we have two of the preventives, viz., the exclusion of the air, and the raising of the temperature to the boiling point.

The unalterable laws of nature, which are the laws of God, teach these stern facts:

1. That very sweet juices and thick syrups will not undergo the vinous fermentation.

2. That the direct and inevitable fermentation of the sweet juices, in hot climates with the temperature above 75°, will be the acetous.

3. That to secure the vinous fermentation the temperature must be between 50° and 75°, and that the exact proportions of sugar and gluten and water must be secured.

4. That all fermentation may be prevented by excluding the air, by boiling, by filtration, by subsidence, and by the use of sulphur.

Ancient Methods to Preserve Juice

Did the Ancients Use Methods to Preserve the Juices Sweet?

Augustine Calmet, the learned author of the Dictionary of the Bible, born 1672, says: “The ancients possessed the secret of preserving wines sweet throughout the whole