I’ve gathered that ancient Greeks and Romans watered their wine heavily, up to 90% water. Roman-era Talmudic sources speak of wine not being fit to drink until it had been watered (although mixtures weaker than 1:6 wine-water ratios were not deemed suitable for ritual purposes).

Why was this done? Was it to avoid getting drunk, or was this the preferred flavor? Was the wine *spiced* (ahem) with intoxicants other than alcohol?

Was wine stronger then—but how do you get strengths greater than 14% without distillation? (IIRC, the Romans *did* have a form of distillation through freezing: was this so prevalent?)

Or was this a way of making the water safe to drink—but is 2% alcohol content enough to make a difference?