Did Jesus help people at the wedding of Cana get drunk?

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BlueMaxx said:
After they poured the water in and before they drew out…If I were pressed I would say just after He uttered a prayer…
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…or after He Commanded that they drew water from the basins… hopefully not a single firkin was drowned by the wine.

Maran atha!

Angel
 
BlueMaxx said:
so he had to do as Mary asked without interfering with the Divine plan.
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What is interesting is that the Virgin trusted in Jesus’ Power even before He made the first manifestation of it. It is the reason why some say she was Jesus’ first disciple–she learned from the Word by trusting the Holy Spirit, regardless of the lack of previous manifestations!

Maran atha!

Angel
 
rcwitness said:
I imagine He helped them drink responsibly… and yes, intoxicated some!
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The direction of this argument, as your opinioned jest, is to remove man’s responsibility from man… buying into such argument we would have God be responsible for all that goes on wrong in the world since He Created the Universe!

Maran atha!

Angel
 
I said helped. The Father, Son, and Holy Spirit helps man do what is right.

But that comment was also a joke because of the slogan “drink responsibly”
 
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I thought that I had acknowledged that your opinion was in just.

I was talking to the argument about Jesus converting water into wine… it seems that the argument seems to offer Jesus being at fault because not all men determine to drink moderately–some would have no doubt abused the opportunity and could have gotten floored and, perhaps, curbed!

Maran atha!

Angel
 
Weddings in that time, in that part of the world were not like weddings today. Jesus did not do something rude to the guests. Heavens no.

The party ran out of wine. That would have been when the party broke up and people went home. Every party ran out of wine at some point!

This was a lesson on many levels. Proper RSVP etiquette was not one of them 🙂
 
Not talking home brews. They can be a very risky activity. But fun.
I am talking commercial operations, an area I was gainly employed back in the day.
 
Homebrewing isn’t risky if you do it right . . . .

If there is actually any documentation of a commercial beer being bottled within the first week, which is what would be necessary for secondary fermentation in the bottle, I’d be fascinated. I imagine that it’s possible to calculate the sugar content precisely enough, but you are going to have to time bottling to within an hour or less to get it right (unless you make it even harder by trying to play with temperature to force fermentation rate for control)

hawk

hawk
 
Exactly. Christ was and is and always will be incapable of sin. Therefore, whatever He did or didn’t do at Cana, we can be assured that His conduct was sinless.
Well that was easy!
 
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Something to be said for vagrants, then. Of the Apis variety, anyway.😎
 
There’s really no way to get methanol making beer; that’s a moonshine problem.

Come to think of it, I suspect that even then, it’s from doing something goofy (like, mixing wood in the mash).

The worst that a brewing error can do with beer is give you the runs (which generally would be from sanitation causing bacterial infection . . .)

hawk
 
I still shudder at our attempt to brew a Corona clone…it became know as the Mexican foot beer incident …the cellar smelled like feet…that corn is nasty when it doesn’t go…

We think we had contamination…it was the last time I tried brewing that recipe…
 
BlueMaxx said:
I still shudder at our attempt to brew a Corona clone…it became know as the Mexican foot beer incident …the cellar smelled like feet…that corn is nasty when it doesn’t go…
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Sounds like you successfully cloned it 🤣😱:roll_eyes:😜

Useless beer trivia: the reason for lime in Corona is that hops have photo-reactive elements. Brown glass blocks the wavelength that “skunks” beer from this, but Corona is in clear glass. The lemon is to hide this. (green partially blocks, and miller doesn’t actually use hops, but extracts the battering acids and only ads them to the beer).

hawk
 
Ethanol is alcohol, methanol is a by product of fermentation. It’s present in small amounts in beer and wine. Unfortunately if the fermentation goes awry, it’s present in high enough concentration that it will kill., its more of an issue in fruit fermentation though. And a huge problem in places like Bali, where Aussies love to holiday

Yep sanitation is another issue. Gotta have clean pipes and barrels. You can get bacteria that will make you very sick, and even be fatal too. The main one in poor production, esp in wort is botulism. And that’s related to pH parameters. Boiling won’t kill botulism spores, unless boiled for hours and hours. So it has to be controlled with pH.
One spore will kill you.
 
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Roseeurekacross said:
Ethanol is alcohol, methanol is a by product of fermentation. It’s present in small amounts in beer and wine. Unfortunately if the fermentation goes awry, it’s present in high enough concentration that it will kill.
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No, that’s just not right. There is no way for this to happen in significant quantities (read: enough to matter) when fermenting wort in the gravities used for beer and at the temperatures used to ferment beer.

That’s a distilled liquor issue, and simply isn’t an issue when home brewing.

hawk
 
I am an analytical chemist, full disclosure, I have worked in the brewing and wine industries. We were very careful not to kill people, or make them sick. I did much research into the best heads on beer. At One point. For export. Once the beverage hits a ship, and travels, the foam beer lovers enjoy, is destroyed at certain conditions. Alas, first world problems in a global market
 
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And that brings us to the dreaded IPA for them loooong journeys…

Blech…hate hoppy beer
 
There are two types of Hops, Interestingly , hops belong to the same family as cannabis.
One imparts more bitterness, one more aromatic.
 
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