Archaeologica.org

Forum Monk wrote:

Digit wrote:...with the appropriate yeast you can get over 20% alcohol. If you want it.

That's not wine, that's PORT.
Or sleeping medicine.

March 16, 2007 — Either the ancient Greeks loved grape juice, or they were making wine nearly 6,500 years ago, according to a new study that describes what could be the world’s earliest evidence of crushed grapes.

If the charred 2,460 grape seeds and 300 empty grape skins were used to make wine, as the researchers suspect, the remains might have belonged to the second oldest known grape wine in the world, edged out only by a residue-covered Iranian wine jug dating to the sixth millennium B.C.

Beagle wrote:http://en.epochtimes.com/news/7-1-24/50845.html

American archeologists have discovered an ancient formula for brewing wine on the fragments of pottery uncovered from the 9000-year-old Jiahu ruins in Henan Province. The composition was successfully analyzed and now one American brewing company uses the same formula to make ancient Chinese wine as a modern beer, naming it "Château Jiahu." It has been prepared to hit the market this July.

According to the Chongqing Evening News, the Jiahu ancient ruins, situated in Wuyang County, Luohe City of Henan Province, date back 9000 years. It was covered in a flood and recovered again in the 1980s. American archeologist Professor McGovern obtained 16 pottery fragments in 2004 from the Jiahu ruins, and discovered traces of alcohol within these pots. He used chemical analysis to extract the substance from the fragments.

the traces were found to contain honey, Chinese hawthorn, grapes, and rice, as well as other ingredients.