It seems, unfortunately, I have lost my previous research and sources that cited evidence that the ancients had various methods and means of making both fermented and unfermented wine.
Albeit, I have discovered essentially the same information, and much, much, more, confirming my position that the ancients had means of producing unfermented wine and commonly diluted both fermented and unfermented wine. It is a long read, but a worthwhile one for those desiring a studious understanding of the issue from all sides.
I thought it would be a good reference for ministers especially.
Here is a quote from the chapter linked below:
This chapter aims at ascertaining whether the preservation of grape juice in its unfermented state was possible or impossible in Bible times. Our investigation will show that the ancients were far more knowledgeable in the art of preserving fruits and wines than generally presumed.
This chapter is divided into two parts. The first considers the methods used by the ancients to preserve fruits and wines in general and the second, the methods used to prevent the fermentation of grape juice in particular. ...
See HERE for more information

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