Definition: The term 'after fermentation' originates from the Old Testament, specifically in the book of 1 Corinthians, where it describes a process in which wine is produced by fermenting grapes with wood while they are still green or green-blooming (a term for young plants). This involves allowing the skins and stems to dry and then pressing the fermented juice. The exact details and context can vary slightly depending on the source, but generally, after fermentation typically means the process of converting raw materials into a wine that is not sweetened by fruit but rather with the presence of natural sugars from yeast. In more modern terms, the 'after fermentation' is usually associated with the production of alcoholic beverages, such as beer or wine. The process involves allowing a liquid to be fermented while it is still green (or green-blooming). This allows it to ferment into a strong and complex alcohol that can then be used in various applications. The specific meaning and context may vary due to the specific verses or passages you're referring to, as well as the cultural and historical contexts of those times.

afterfermentation