oddly enuff, for a few years i was certified before the arkansas state supreme
court as an expert witness inre alchohol and the human body. thus, i have
something here to offer at a level equal to the many joyous reads i have had
from those fluent in arabic, persian, or polite society.
"plum pudding" as done in the days of the letter being written is, as noted
in a comment, a great retainer of alcohol.
alcohol is almost inseperable from water, without heat and time, and even
then (as any medical doctors here might attest) "surgical" alcohol is still no
more than 96% pure, and drops in "proof" simply by being exposed to air.
ethanol boils @ apx 165 farenheit..which, to an oven thermometer, is well
done chicken. thus, unless the >food< (not the oven) is kept heated above that
point for a longish time, the alchohol gets hot, but lingers. the fact thatr's
it's flash point is room temp doens;t change that. becuase without spark, it is
simply hgeating, putting off random molecules by hall's law---the same law that
says thru implication the alcohol/water ratio in the cooked substanbce will
stay constant in a ratio related to air pressure, hydration, the relative boing
points of the 2..whih are actually, in the grand scheme of chemistry, not that
far apart.
so far as non-alcoholic beers prodiucing a buzz....the mind is a wonderful
thing.
<0.05% w/v is the alcohol concentration in such beverages. in most states
anyone but a cdl holder or someone under 21 could have their >>>entire blood
stream<<<< replaced by non-alcoholic beer and test legally sober. whi his to
say, be morbidly dehydrated, knock down 12 12 oz sharp's in 20 minutres, and
u'll not test above 0.01% wv on a breathalyzer...a point that is "0" alcohol on
the grounds that baxteria in ur moiuth or random acetone molecules in ur blood
(prodiced naturlaly) might cuase tnhat reading.
the alcohol content of an n/a beer is apx equal to a ripe orange, percentage
wise.
the human liver (malkes mpore than females) procides an enzyme that locks
ethanol from absoprtion, but prodices it at a slow rate, such that it can
protect from imntoxication from a bite from a truy ripened fruit, but not the
willful eating of it.
wilful fermentation as a means of preventing toxic fermentation and gaining
some ethanol for deliberate inbgestion has been around since before the Adamic
Cycle, but well after lascaux. (the poiint at which i can concretely man
representing the abstract, the pneuma, the will, soul, pick ur own brand of
knowing we are not animals) >concentration< of "the subtle" does not occur til
the abbasid dynasty, after Qur'an.
various arguyments about "new" wine, "old" wine, wine vs drunkenness, seem,
in my expert opinion to be tralking about drinks not that actually close to
what a vintner is putting out these days, and further, references to such in
the Old Testament or New are not relevant.
retuning to my usual line of appraoch to the Text, i would ask, if
beastiality or human sacrifice are such a big deal, why did God Wait til Moses
to outlaw them?
we cannnot comprehend what God Has Got Going On.
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