Wine Strength and Dilution
Wine Strength and Dilution by Isaiah Cox June 2009 Isaiah Cox trained as an historian at Princeton, and conducted postgraduate work in medieval history at King’s College London. He is also a technologist, with over 50 patents pending or issued to date. iwcox@alumni.princeton.edu There is a common understanding among rabbonim that wines in the time of the Gemara were stronger than they are today.[1] This is inferred because we know from the Gemara that wine was customarily diluted by at…
