No suitable alternative
One solution was to squeeze grapes during the week and serve the juice before it fermented, but grapes were not readily available to every church.
“Lots of churches just didn’t have communion when grapes were out of season,” reports Roger Scull, also a church historian at First United Methodist Church of Vineland.
Some creative
communion stewards chose to make their own unfermented sacramental wine. One recipe called for adding a pound of hand-squashed raisin pulp—dried grapes—to a quart of boiling water. Later in the process, the “winemaker” was to add an egg white. Doesn’t that sound delicious?
Some churches substituted water for wine. Many in the temperance movement declared water the
only proper drink. Jesus’ miracle of turning water into wine at the wedding in Cana (John 2:1-12) seemed to give the practice a biblical justification.
Most churches, however, simply continued to use wine. Not only did it solve the storage problem, it resolved another issue. Many believed the biblical mandate called for the use of wine, and viewed the sacrament as an exception to temperance.
Others claimed the wine used at the Last Supper must have been unfermented—not a widely held understanding today—and insisted on receiving the same.
The sometimes heated debate continued for decades.
In 1864, the
General Conference of The Methodist Episcopal Church entered the conversation when they approved a report from the Temperance Committee that recommended “the pure juice of the grape be used in the celebration of the Lord’s Supper.”