WebenBanu
King Robert Silvermyst
I myself knew nothing about the wines or celerations after battle to calm the Goddess. I can't seem to find the website I looked at when I found that section, but it had tons of information on the Goddess Sekhmet that I was unaware of, and it was on that site where I found that poem. However, they did have wine, though how it was made then and there is beyond me, though I suspect that perhaps it was learned of through trading with other countries, as was commo in those days and eventually they learned how to make it, or perhaps they learned by themselves and aquired the grapes from other countries via trade, or perhaps there are spots where grapes can be grown in Egypt.
Yeah, I didn't know about the wine after battles either, but it does make sense when you consider the pacification of the goddess near the end of the Destruction of Mankind myth. I can certainly see how a bloody battlefield would evoke that setting, and make the abundance of wine a prudent precaution. On the other hand, I wonder if it might also be possible that this practice pre-dated the myth, and the Destruction of Mankind myth itself was a legendary recollection of an historical battle- that would be a very interesting possibility!
The Egyptians did have grapes, but they weren't common- you had to have special permission from the king to have a vineyard on your property, so they were the exclusive right of the nobility. There is a god, named Shesmu, who was closely associated with the wine press- he was also a fearsome deity who would press the heads of the unjust like grapes, harvesting the blood from them like juice. eek It was from this image that I assumed that the Egyptians had red wine (red wine, and red blood), but I can see from Caroline Seawright's article on Shesmu that they did have white wine too- though not until the Middle Kingdom.
Seawright is one of the few online authors whom I generally recommend to folks looking for random information on ancient Egypt, or info on unfamiliar gods... and she's pretty interesting, as well! There are so many articles on her list- I often use them as a quick-reference guide whenever I encounter a new deity and am looking for a quick biography, perspective of the god, and a more-or-less basic personality description. Several of Seawright's articles can be found hosted on TourEgypt.net, but there's also a full listing of them here, if anyone's interested. smile
Grapes were mashed by slaves or servants in great vats (and I'm sure they used yeast to make the drinks alcoholic, remember that Beer was a key drink in Egypt!). They were stored in large ceramaic vessels.
Oh, I found a cool website that talks about wine in Egypt/also has other good articles: http://www.touregypt.net/magazine/mag11012000/magf2.htm
Here's a bit on how they made it:
"When the grapes ripened they were picked by hand and put into large rush baskets. These were carried on the shoulders, on the head, or slung on a yoke.
The baskets of grapes were emptied into vats for crushing. These large vats were large enough to contain up to six men who crushed the grapes with their feet. The grape juice flowed through a hole in the side of the vat into a smaller vat, and then poured into pottery jars where it was fermented.
Secondary pressing was used to separate the rest of the juice form the stems, seeds and skin. The residue was put into a sack and was stretched, either on a frame with a pole at one end or between two poles. The pole was twisted to extract the juice that was then collected into a large vessel.
Fermentation took place in open vessels then the wine was racked and transferred to other jars, being sealed with rush bung-stoppers and covered with mud capsules. Small holes were left near the tops of the caps to allow carbon dioxide that was produced in the secondary fermentation to escape. When fermentation finally stopped the holes were sealed.
Although there is no evidence of the widespread use of this technique, wine was sometimes clarified by being racked from jar to jar. Sometimes it was strained (a form of decanting) before drunk, and occasionally the Egyptians would use a siphon (see illustration) to keep the wine dregs from mixing with the wine to be poured."

That's a siphon