What was the alcohol content of new wine in first century?

It's impossible to definitively state the alcohol content of "new wine" in the first century. Here's why:

* Variability: Winemaking techniques in the first century were far less standardized than today. Factors like grape varieties, fermentation methods, climate, and storage conditions all influenced the final alcohol content.

* "New Wine" Ambiguity: "New wine" likely referred to wine that was still fermenting, meaning the alcohol content would vary significantly depending on the stage of fermentation.

* Limited Records: While ancient texts provide some insight into winemaking practices, there are no concrete records detailing the alcohol content of specific wines from the first century.

However, we can make some educated guesses based on what we know:

* Lower Alcohol Content: Ancient wines likely had lower alcohol content than modern wines due to less efficient fermentation processes and possibly more diluted techniques.

* Region-Specific Variations: Winemaking practices varied across the Roman Empire, so the alcohol content of "new wine" could have been quite different in various regions.

In summary, pinpointing the exact alcohol content of "new wine" in the first century is impossible. However, it's safe to assume that it was lower than modern wines and likely varied significantly depending on factors like the stage of fermentation, grape variety, and region.