Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83; site rabbit.UUCP
Path: utzoo!linus!philabs!cmcl2!floyd!whuxlb!pyuxll!eisx!npoiv!npois!hogpc!houxm!mhuxa!mhuxi!mhuxt!eagle!alice!rabbit!wolit
From: wolit@rabbit.UUCP
Newsgroups: net.wines
Subject: Re: non-alcoholic wine
Message-ID: <1690@rabbit.UUCP>
Date: Wed, 13-Jul-83 10:24:10 EDT
Article-I.D.: rabbit.1690
Posted: Wed Jul 13 10:24:10 1983
Date-Received: Thu, 14-Jul-83 06:01:38 EDT
Organization: Bell Labs, Murray Hill
Lines: 14

This is not a new idea.  Back around the turn of the century, a rabid
temperence nut, name of Welch, introduced what he called, "unfermented
wine."  In other words, grape juice.  Even today, there are companies
turning out such substitutes -- one is even marketing a non-alcoholic
"champagne" specifically for such occasions as high-school athletics
locker-room celebrations.  (Just to show how you can never please
everyone, some ultra-anti-drinking types objected to this on the
grounds that it would get the little darlin's used to drinking
something LIKE alcoholic beverages, which would later lead to the hard
stuff...)  Oh yes, that Mr. Welch is THE Mr. Welch, whose progeny are
still making unfermented wine, unfermented wine jelly, unfermented 
wine drink (I guess rotting children's teeth isn't immoral), etc.

	Jan Wolitzky, BTL Murray Hill