Visit to the Winery

Over spring break, Ryan and I planned to eat lunch at a winery on the Alabama trail. We intended to have a nice lunch in their restaurant, take a tour, and get pictures for my upcoming book. Somehow, we had been busy getting ready to leave that morning and had completely forgotten breakfast. Once we were settled in the car, though, we realized we were hungry. Ryan pulled out a box of breakfast bars and solved the hunger issue for a bit, but by lunchtime, we were hungry again. 

As we drove up the long drive, Ryan said, "I thought this was a winery.  Where are the grape vines?" We found a few.  Very few.  It should have been a warning.  When we arrived at the winery, we were quickly seated, but service was slow. Well, actually, it was nonexistent. No waiter ever came. No one took our order. No one offered water. After nearly thirty minutes of trying to catch the attention of a waiter, we gave up and left. The gourmet meal we had anticipated was replaced by much simpler fare.

As we ate our not-gourmet lunch, we talked about the supposed winery. They had done a great job with their initial public relations.  They have a place on the Alabama Wine Trail and are listed in numerous websites.  Their own website is lovely and very convincing.  They had taken great care with all the outward trappings of being a winery and the frills that went with it, but they had failed at what mattered.  They had few grapevines, they were importing California grapes to make up for their lack, and they had completely failed at any semblance of customer service at their restaurant.

Several days later, I'm still surprised by the poor service. The building looked well maintained and was very attractive. Judging by outward appearances, we expected a terrific meal. That's the problem with outward appearances, though. They can't always be trusted, and it's an all-too-common problem these days, isn't it?

It is always more important to BE good than to LOOK good, but sometimes we get that a little backwards.  It's much easier to worry about the looking than the being, but it always makes problems for us.  That was the problem Samuel encountered when he was sent to Jesse's house to anoint a king. He saw all the older brothers and thought any one of them looked like a king.  God, however, wasn't going on outward looks.  When David finally arrived, God said, "This is the one."Samuel was pretty surprised.  God explained, "Man looks at the outward appearance, but the Lord looks at the heart." (NKJV)  Samuel found that he had to look past the "looking good" to find the one who was "being good".  That's the best way to find a king, but it's a pretty good rule of thumb for us, as well. Remember, BE good, then worry about LOOKING good.

Part 25: Old and New Cloth (Luke 5:36)

And He was also telling them a parable: "No one tears a piece of cloth from a new garment and puts it on an old garment; otherwise he will both tear the new, and the piece from the new will not match the old. (Luke 5:36 NASB)

We skipped this verse when we started the wine series, so I'm going back to catch it's lesson, too. 

The new holds great attraction for us, doesn't it? Madison Avenue has done a wonderful job of training us to desire "new".  As I was reading this verse today, I realized that we have, to a frightening degree, lost the value of the old in our culture. 

I have a pair of wing-back chairs that were my mother's. She was so proud of those chairs when she bought them, but when she moved to my house they went into a storage building and deteriorated badly. I recently pulled them out, bought new fabric, and hired someone to recover them. I realize that I could shop around and buy new chairs for what I am going to spend, but (at least for me) the old has intrinsic value. 

Jesus taught the value of the old, as well. In this parable that precedes the parable about the old and new wine, Jesus clarified before he ever started with the wine story that, to him, OLD has value. He described an old, but perfectly serviceable garment that had a tear in it requiring a patch. The patch could be made with new (unshrunk) fabric or with old fabric. We might want to use new fabric, but in the first washing, the new fabric would shrink and both the new fabric and the old garment would be ruined. It would be a waste of time and resources. 

The way to repair a hole in an old garment is to use old fabric (already shrunken). The old fabric can go through the wash and remain intact. No tears. It restores the serviceability of the garment. 

Remember that this preceded the wine teaching. Jesus clarified before He ever began that there is value in the old, including the old wine. New wine mixed with old would ruin the old wine, but new wine, given time to mature, can be added and bring enhancement to the old. 

In the Sermon on the Mount, Jesus said, "Do not think that I came to abolish the Law or the Prophets; I did not come to abolish but to fulfill." (Matthew 5:17 NASB). He wasn't starting something new. He was expanding and completing the old. 

We, and our loved ones, have spent much of our lives in a consumer society that values the new. It influences our spending habits and the way we think about value in general. It is one of the reasons that we look for "new" rather than embrace the faith of our family. 

Pray today that our loved ones (as well as we ourselves) will recognize the value and the beauty of  this "old" faith and embrace it without reservation. Pray that our fascination with "new" will end and be replaced with a desire for truth and righteousness. 

Old Wine Personified

This morning, as I was writing about old wine, there was one person visible in my mind's eye. Mrs. Frances Nash. She was the mother of a childhood friend, an active member of the church I attended as a child, and the nicest high school cafeteria worker I ever met. (When I became a mother myself, I realized she was likely there to keep an eye on her growing boys, but we had no idea at the time.) After her husband retired, they made their home in a Tupelo retirement community and, once again, attended the same church as I. 

Mrs. Nash always smiled. Lots of people smile with their mouths, but Mrs. Nash smiled with her heart. When her husband retired from his position as a college professor, she smiled happily at the change. When they downsized to a retirement cottage, she smiled and thanked God for their tiny home. As their health faded, she smiled and rejoiced in whatever God allowed, while tenderly caring for those around her. 

She clipped newspaper articles and mailed them with lovely notes to my son. When I complemented a cake she'd baked, she mailed me a hand-written copy of the recipe, along with a lovely note. When hard times came my way, there was a lovely note that assured me of her love and prayers. Those little notes flowed from her heart of love and touched me at a deep level. I have saved every one. 

There has never been a person who received as joyfully or gave as freely as Mrs. Nash. My son and I went caroling at their retirement cottage most years. We always planned to bless her and Dr. Nash, but we were the ones who received the greatest blessing. I can see her now, smiling that giant smile, holding her hands over her heart at she listened, clapping when we finished singing, and hurrying to get a gift she had for Ryan "just in case we came by". 

These are the words I wrote this morning: "Old wine is a word picture of the mature Christian, who should be so free of the sediment of immaturity that he has developed the goodness and kindness of God Himself." As I wrote those words, I thought to myself, old wine is a word picture of Mrs. Nash. She moved again a few days ago, this time to her heavenly home. At the visitation tonight, I very nearly told her son, "Your mother was old wine to me." I didn't, because I wasn't sure he would understand. 

Old wine. What a perfect picture of a dear woman who was not only filled with the Spirit of God but left the lingering fragrance of Christ everywhere she went!  

Part 24: Old Wine (luke 5:39)

And no one, after drinking old wine wishes for new; for he says, 'The old is good enough.'" (Luke 5:39 NASB)

The Greek word translated here as "good enough" is chrēstos. Vine's Expository Dictionary defines it as "useful" or "fit for use". When it is used in reference to God, it refers to His goodness and kindness. Old wine is a word picture of the mature Christian, who should be so free of the sediment of immaturity that he has developed the goodness and kindness of God Himself. Maturity should bring the character of God to our lives and it should be evident to those around us. Our harsh, rough edges should have been smoothed off in the process of transformation. 

What is the character of God? When God passed by in front of Moses, he proclaimed His attributes. 

"God passed in front of him and called out, “God, God, a God of mercy and grace, endlessly patient—so much love, so deeply true—loyal in love for a thousand generations, forgiving iniquity, rebellion, and sin. Still, he doesn’t ignore sin...” (Exodus 34:4-7 MSG)

NASB describes Him as "compassionate, slow to anger, abounding in lovingkindness and truth, forgiving iniquity, transgression, and sin..."  Those are the characteristics that should mark the life of a mature Christian. It's the way people should describe us! There is no room for harshness, bitterness, or unforgiveness, is there? Those unpleasant characteristics should have been removed during God's work of transformation. 

Just to be clear, this does not eliminate tough love in difficult circumstances, accountability, or the need for reparation when wronged. God has been tough with me on more than one occasion. He has not, however, been mean-spirited or unkind in his discipline, and He has always been gracious to a broken and contrite spirit. 

Are the attributes of God evident in our lives? Would those who know us best describe us as merciful, compassionate, endlessly patient, slow to anger, forgiving, and loyal? 

Pray today that God would complete the process of transformation in us and in our loved ones, removing harshness, bitterness, and unforgiveness and replacing them with those attributes that would make us most like Him. May we, and those around us, recognize the evidence of maturity and praise God for the work He has done. 

Part 23: Back to the wineskin (Luke 5:37-39)

This entire series of lessons started as a way to understand these verses:

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. But new wine must be put into fresh wineskins. And no one, after drinking old wine wishes for new; for he says, 'The old is good enough. '" (Luke 5:37-39 NASB)

The new wineskin is made of animal hide  with an animal bladder lining.  When the new wine (not yet fermented) is poured into the wineskin, the fermentation process gives off carbon dioxide gas and causes the bladder (and thus the hide) to expand. Only a new skin has the flexibility to expand as the gas is produced. An old skin is stiff and lacks "give".  The advantage to the old skin is that it is strong. It's less fragile and less likely to sustain damage from routine use. 

The new wine contains tannin, which will help to condition, or tan, the hides. Don't miss this point. New wine doesn't stay new. New wineskins don't stay new. In fact, new wine in a new wineskin allows the new wine to become transformed to old, and allows the new wineskin to become transformed to an old wineskin. New wine is limited to new wineskins. Old wine is at home in either an old wineskin or a new wineskin. No special concession is needed. 

This transformation is vital because new wine is not delicious. Old wine, however, has had time to develop a rich aroma and flavor. It is much more desirable than new wine. Jesus was not saying anything negative about old wine or old wineskins. 

Look at this chapter in its entirety. Simon the fisherman was transformed to Simon the disciple. The paralytic was transformed to a walking testimony of the healing power of Christ. Matthew was transformed from a money-obsessed tax collector to Matthew the Evangelist, introducing all his friends to Jesus. Even in the discussion about fasting, Jesus said His non-fasting disciples would be transformed to fasting disciples. 

The wine example was a word-picture everyone could understand. It was part of the vernacular. Fermentation was the only way available to preserve the fruit juice. There were no canning jars, refrigeration, or freezers. Their options were fermentation or wastage. Of course, fermentation was preferable, and that was the method used for preservation. 

Jesus was saying that, just as grapes are transformed by a very clear process that moves from grapes to must to new wine to old wine, disciples are transformed by a process, too. New disciples must experience the work of the Holy Spirit in their lives to cleanse and grow them into mature disciples. They cannot instantly fit the discipline and study of a mature disciple. An old wineskin would be confining. Being a mature disciple, however, is infinitely better than being a new one. Mature disciples can fit into any situation or challenge Christ presents them. They are at home in flexible new wineskin conditions or more structured (possibly confining or difficult) old wineskins, and they fill either with the aroma of Christ in such a way that the situation becomes infinitely more desirable. 

The only way to become a mature disciple is to begin as a new disciple, but no one should stay "new".  Maturity is the desirable state. Like the wine, that moves from being a grape on the vine all the way to vintage, well-aged and matured wine, our desire should be to move from the "baby Christian" stage to fully mature believer in a steady process. 

Where are you in your journey of transformation from new wine to old? What needs to be done to move you closer to maturity?

As we pray today, ask God to move us and our loved ones toward greater maturity. Pray that the process does not stop until we (and they) are as fully developed in our faith as our Lord planned and that the bouquet of Christ is recognizable to all we meet.

  

Part 22: Time in the Barrel (Luke 5:38)

But new wine must be put into fresh wineskins. (Luke 5:38 NASB)

First fermentation, first racking, second fermentation, second racking. It's a long process and takes weeks. At the end of second racking, the wine is still not ready to drink. Some wine (particularly red wines) need further maturation. The wine cannot stay in the fermentation vat to be matured. It must be transferred again, this time to oak barrels where it will be allowed to remain until bottling. The maturing process requires that the wine sit. The winemaker is not obviously working on the wine. Everything appears quiet in this section of the winery. 

It may be quiet, but something vital is happening. Enfolded in the confines of the oak, the wine is nestled safely inside, where it gradually begins to acquire a change in flavor due to the oak itself. Its flavor deepens and expands. The wine is richer, has a deeper bouquet and taste due to its time in the barrel. At the end of its stay there, often as much as twenty years, the value of the wine has been greatly increased by the time of quiet. 

That principle is true for achieving maturity as believers, as well. It is in the quiet times, spent nestled in the loving arms of our Father, that we grow, and develop depth and richness of spirit. It is where He develops us and we begin to take on the flavor of our Lord. What a beautiful gift to be so infused by the presence of God that those around us can sense the aroma and taste the flavor of Christ! 

How strong is the aroma of Christ in you? Do you need more quiet "barrel time" with our Lord? 

Pray today that we will invest enough time with our Lord that the evidence of it is obvious to those around us, especially those we love. Pray, too, that the depth achieved will be so attractive that our loved ones will want it for themselves. 

Part 21: quality Grapes (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB)

There are almost as many techniques for winemaking as there are winemakers. There is one thing that is common to all winemakers, however. Quality fruit is essential to have a quality endpoint. The single most important factor in the production of quality wine is the fruit with which you begin. None of the intervening steps make as much difference as the beginning fruit.  The manner of crushing, type of yeast, or timing of racking can vary. The fruit quality cannot. 

Here's the amazing thing. Every person is created in the image of God. Every person begins as the equivalent of "quality fruit".  Every person begins their life with full potential for transformation into someone vital and refreshing in the Kingdom of God. It has been said before, but it bears repeating. There is no one so far from God, so lost in sin, that they are beyond His grace. Life choices and life experiences can have a dramatic and long-lasting, often devastating effect, but it can be overcome by the mercy and grace of God. 

As we pray for our loved ones, remember that, no matter their life choices, they still retain that "image of God" with which they began. The very part of them that brings the greatest quality and value remains. In the transformation that only God can bring, the journey will still start with "quality fruit". Do not lose heart. 

Pray today that our loved ones will respond to the call of God with eager anticipation for the journey of transformation and that change we can see will be soon. 

Part 20: Second Racking (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB)

The secondary fermentation (really just a continuation of fermentation) takes several weeks. The must and sediment have been separated and the grapes are now immature wine. The yeast that have survived thus far will complete the fermentation process, producing as much as 30% of the total alcohol during this time. As the immature wine sits, the sediment still suspended will separate and fall to the bottom of the container. Evidence of the ongoing work can be seen as less frequent bubbles of carbon dioxide on the surface or in the airlock. 

At the end of several weeks, the wine will be racked again, finally transferring it to bottles. Every bit of fermentation must be complete, however, or carbon dioxide  will build up in the bottle and cause it to burst, losing all the wine the winemaker has worked so hard to produce. 

During this final racking, the transfer technique is especially important. Not one bit of sediment should be transferred. The goal is not cloudy, foul tasting wine. The goal is perfect clarity, or transparency, in the wine.

Transparency should be our goal, too. We need to be so clean inside (spiritually speaking) that there is nothing to hide, and nothing of ourselves to cloud the view of Christ in us. 

Consider your own heart today. Are there attitudes or "secret" sins that you hide from those with whom you desire to share Christ? Is there any sediment that needs to be cleared? In winemaking, the only way to remove the sediment is to siphon the wine away from it, making a clean and complete break between the wine and the cloudy sediment. Is there something clouding the transparent view of Christ in you? Maybe it's time to make some changes.  

Pray today that we would have such transparency of spirit that our loved ones can see straight through to the Christ in us, and that the view they see will be clear rather than distorted by any "sediment" we've allowed to remain. Pray that the view of Christ we present would be so attractive that our loved ones would desire a relationship with Him for themselves and begin their own journey of transformation. 

Part 19: The Racking (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. But new wine must be put into fresh wineskins. (Luke 5:37, 38 NASB)

The entire process of converting grapes to wine is fairly amazing. The grapes are harvested, crushed, put in a vat, yeast is added, and the work begins. First the yeast reproduce, then they gobble up all the available sugars in the must. The period of yeast "eating sugar" is known as fermentation. During this time, the yeast give off waste products of alcohol and carbon dioxide. Because the carbon dioxide is a gas and is formed at the bottom of the vat, we can "see" the action of tiny bubbles (that seethe at times) on the surface of the vat. This fermentation over the first few days (7-10 days) is called primary fermentation. As the yeast use up the available sugars, the alcohol that is released begins to build up to levels that are toxic to the yeast. There comes a point when the level of alcohol is greater than the yeast can survive, and they begin to die. 

To bring the wine to full fermentation, an intervention is required. The wine must be "racked".  That is an odd term for transferring the wine to a second container. The transfer separates the developing wine from the dead yeast cells and the sediment of the fruit (leftover from the crushing) so that the fermentation can be completed. Winemakers call this secondary fermentation. This is not a second fermentation.  It is a completion of THE fermentation. 

You may remember (from the section on crushing) that the skin, seeds, and pulp from the wine's former life as a grape are allowed to remain for a while. Eventually, the remnants of the crushing will have to go, and this is the point where it is all removed. The grape will never be thought of as a grape again. Although it is not fully mature wine, it's well on its way and that former grape will forever after be considered wine. It is transformed. The process is not yet complete, but it is clearly underway. 

It's amazing to me that God, in His infinite mercy is so gentle to us. He tempers the crushing with His great love, allows us to keep the remnants of our former life far longer than seems sensible, and at the point where that former life has lost its luster for us, He separates us from it completely. We are transformed through this amazing process. It's a process all maturing believers experience. Where are you in this fermentation process?  Where is your loved one?

Pray today that we and our loved ones would quickly reach the end of our "primary fermentation", that point where our old life and old ways are stripped away, and we are transformed in such a way that we are "never a grape" again. 

The struggle about the wine

Today was the eighteenth day that I have written about Luke 5:37 and the business of new wine and fresh wineskins. I've agonized over this series as with none previously. During the fifteen years of my prolific writing career, nothing has been this hard. I've worried that I was giving a bad impression. I've feared that I, the adult daughter of an addict, might lead someone into a potentially addicting substance. I've been concerned that my college-student son might see the series as an excuse to drink alcohol with abandon. I dispaired over giving instruction without seeming to give permission.

Late this afternoon, my boss and I were discussing the series. "You've written about everything but the wine. When are you going to get to the wine?" he asked. After my absurd litany of excuses about the writing, he said something so profound. "Why is the wine so hard? Jesus held out the wine and said 'This is My blood, shed for you.'  It's all about the blood of Jesus and THAT is what matters. You don't have to be afraid of the blood of Christ."  

Indeed. Somehow, I've been frightened by what man has made of what Jesus died to give... His lifeblood that set me free. Jesus drank wine, Jesus made wine, Jesus was the wine. In that last Seder meal, He was the cup of Redemption. The wine in that cup was a beautiful symbol of what Jesus would soon spill on their behalf.  On my behalf. On your behalf. 

As the disciples watched from afar while blood dripped down His head from the piercing of the crown of thorns, they must have remembered that Cup of Redemption. I doubt red wine ever looked the same to them again. It would, forever after, be a reminder of all Christ taught, all He gave, all He would share when they joined Him in eternity. 

In the same way that Jesus turned water to wine at Cana, He turns our communion wine, our Cup of Redemption, to His blood. It is a mystery I will never fully understand, and one I will never need to understand. It is a symbol and a divine transformation that Jesus chose, and that is enough for me. It is faith in the redemptive blood of Christ that sets me free, and there is nothing to fear. 

I've suddenly understood, after eighteen agonizing days, that, when I'm writing about wine, I'm really writing about the blood of Christ, and there is no more precious topic in this world. Like the disciples, wine will never look the same to me again. 

I learned it as a little girl, and I'm reminded of it again tonight. "What can wash away my sin? Nothing but the blood of Jesus." 

Part 18: The Crushing (part 2) (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB)

The crushing - part 2 

As we have discussed before, the grapes must be crushed in order to release the juice and separate the pulp. The word "crush" indicates considerable force, and is often thought of as pulverizing something to a powder. That kind of crushing would be catastrophic to the wine. The crushing required by grapes is firm, steady pressure until the tough outer skin opens and the sweet pulp and juice are released. There is quite a difference between pulverizing and crushing grapes. Crushing brings a sweet release. Pulverizing does more than open the hard skin. It releases bitter oils in the skin and seeds. Pulverizing is so  destructive to the fruit that it causes a bitter flavor to the wine that fermentation cannot overcome. 

Gentleness in the crushing is required to produce the best possible wine from the grapes. Isn't that an amazing concept? How grateful we should be that our Lord does not pulverize us as He works in us for transformation. Instead, His gentle, constant pressure insistently presses until our tough protective skin is torn, the sources of bitterness are removed, and only the sweet part remains. What is left is the very part that can be used to make the best of wine. 

When those we love are in the far country of destruction, it is common for us to desire one of two things for them. Either we want them to be spared all consequences or we, in our anger, want them crushed (aka pulverized), thinking that will "get it out of them". Neither of those options will bring sweet transformation. Those who are prodigals need the same intervention we all have needed - enough crushing pressure to release the sources of bitterness, tear away our self-sufficiency, and leave us malleable and liquid in the Vintner's gentle hands. 

Pray today that our loved ones will experience the firm, steady, but gentle pressure of The Lord in such a way that bitterness is removed and complete transformation results. 

Part 17: The Raisins (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB) 

Raisins. That seems an odd topic for a morning devotional, doesn't it?  They are perfect for a morning breakfast cereal or even a mid-morning snack. If you are trying to make wine from grapes, however, they are not so good. 

When harvesters pick the special varieties of grapes used in making wines, those grapes are earmarked from the beginning for wine. They are not destined to be table grapes (the ones we eat) or raisins. As wine grapes, they go straight into the wine-making process. Inevitability, there are some grapes that are missed in the harvest. Those grapes may be perfectly juicy and ripe, but they were missed in the harvest for one reason or another. Left alone on the vine, they will eventually wither and dry up, forming what we call a raisin. Raisins on the vine may be a tasty surprise, but they are, sadly, a failure of harvesting. 

When I raised grapes, there were always stragglers that matured later than the first grapes. They were no less tasty, they simply required additional picking. The only way to prevent what I call vine-raisins is to return to the field after the first round of harvesting and check the vines again. 

For the Christian, we are called to the harvest by Christ Himself. It is our God-appointed job to share the gospel with as many as we can and bring as many people as possible to faith in Christ. Just as God expects the "whole tithe", He also expects the "whole harvest".  He is not willing for any to perish and we should not be, either. 

It is easy to look at the bulge on a grape vine and think, "That will never be a grape."  It is also easy to look at someone who is estranged from Jesus and think, "They will never be saved." We may be wrong in both cases. We are not called to predict what will happen. We are called to stay in the fields until the entire harvest is gathered. 

I shudder to think what would have happened to me and my son if someone hadn't "returned to the fields" for me. 

There is no one who is beyond God's grace and they should not be beyond our willingness to reach out to them, either. Do not be deceived. We will be accountable for the fruit left in the field because of unwillingness or plain laziness on our part. 

As we pray today, ask for eyes to see the "fields that are white unto harvest" and that God will show you where He wants you to work.  Pray for willing laborers and receptive hearts. Pray that perfect laborers will work the fields where our own prodigals reside and that those workers will stay the course until ALL the harvest is in. 

Day 16: Harvest Styles (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB) 

When the grapes are ripened, they must be gathered in order for them to become wine. Left in the field, they will either rot or dry up. You might end up with raisins, but you won't get wine that way. Harvesting is essential and not optional. 

There are all kinds of harvesting styles. Some people want to pick as many grapes as possible, as quickly as possible, and pile their gathering basket as high as possible. There is the benefit of gathering many grapes, but the risk of crushing the tender grapes under the weight of the pile. Remember, the grapes will be crushed, but the field is not the place for the crushing. It is essential to protect those young "fresh-picked" grapes so that they can become the rich wine that the vineyard owner planned. 

Some harvest workers only want to pick certain grapes. I overheard a church member talking to a person in another denomination. "Are you still feeding those homeless people?" To the affirmative reply, she answered, "Good, because we don't want them at our church!"  It broke my heart. I thought Jesus wanted homeless people there with us, too! In fact, I'm pretty sure He does!

What we need to understand as the body of Christ is that we are called to be laborers in the harvest. We are called to gather ALL the harvest, not just those who are most to our liking. As laborers, we are to respond with the love of Christ to every person He brings into our life and we are to protect and nurture them so that they can become the mature believer Christ intends. 

Pray today that we can see our loved ones and their friends through the eyes of Christ. Pray that we will respond with the love of Christ in such a way that both our loved ones and those in their circle of influence will be drawn to Him. 

The yeast (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB)

The list of ingredients for making wine is pretty short. Grapes + yeast + sugar are enough to make wine. Sometimes additional water or clarifying agents are added, but for basic winemaking, grapes, yeast, and sugar are enough. In fact, if the grapes are sweet enough, you could potentially make wine with only grapes and yeast. 

When the grapes are crushed and the yeast is added, transformation begins, and continues until the winemaker stops the fermentation or until the yeast dies. Isn't that interesting? The yeast gives its life to accomplish transformation of fruit to wine. 

Wow! That's exactly what Jesus did for us, isn't it? In the same way that the work of the yeast is completed in its death (otherwise the wine would be spoiled), the work of Christ was completed on the cross and demonstrated by his resurrection. What He has already done is enough. 

As we consider our loved ones today, pray that they will embrace the finished work of Christ and allow the life-giving transformation only He can give. 

Battle of the Grapes (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB)

A vineyard just before harvest is a beautiful place. The aroma is sweet and rich, the colors varied and bright. On the surface, it seems peaceful and idyllic, but there is a battle for the grapes that requires a closer look.  Botrytis cinerea is a fungus that specifically attacks grapes and causes botrytis bunch rot. As you can surmise from the name, the fungus causes the bunches of grapes to rot, making them a total loss. This particular fungus is almost always on the fruit while on the vine, but it cannot infect the fruit unless the fruit is damaged in some way. A myriad of factors, from insects to a worker bumping the fruit, can cause a small wound. That is all the opportunity the fungus needs to accomplish its mission. It enters the grape, infects the grape, infects the grape, and destroys the grape. Once infected, that grape is a total loss. Once that first grape is infected, the entire bunch will soon become a total loss, as well. 

That sounds familiar, doesn't it?  1 Peter 5:8 says, "Be of sober spirit, be on the alert. Your adversary, the devil, prowls around like a roaring lion, seeking someone to devour." (NASB) The enemy of our soul is just as tenacious as the Botrytis fungus. He, too, hangs about looking for the slightest opportunity to invade, and he is intent on destruction. If he cannot steal the eternal life of the one he attacks, he will steal the joy, hope, and effectiveness of witness. Any destruction will do. 

It is impossible to go through life without an injury of some sort. Our loved ones may have experienced the pain of rejection or betrayal by someone close to them, angry and hurtful words from a loved one, or the damage that can come from their own foolish choices. Regardless of the hurt, it can be used by the enemy of our soul as an opportunity to attack and, if possible, steal their faith from them. There is nothing the enemy can do, however, that our Lord cannot heal. 

Pray today that the damage of the evil one in the lives of our loved ones will be limited and that they will eagerly submit to the loving, healing ministrations of the Great Physician. Pray that healing will come and joy, hope, and faith will be restored. 

Absence of Oxygen (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB)

There's no telling how many times a day I think about oxygen. As a wound doctor, I work every day to get enough oxygen-carrying blood to the affected area to help the wound heal. Oxygen is critical for wound healing. In fact, oxygen is critical for life. Without it, we humans will die. 

Oxygen is not, however, critical for wine making. It turns out that the yeast converts the sugars in the grapes to alcohol and carbon dioxide in the absence of oxygen. (You may remember that wine yeast works at the bottom of the vat, where there is no oxygen.). This particular chemical reaction can not be carried out in the presence of oxygen! How wild is that?  The one thing we would expect to be absolutely essential (oxygen) is not essential at all when making wine. 

I don't know about you, but I have a (generally unstated) list of things that are "essential" for my worship, my spiritual growth, for experiencing God. All are good things and some truly are essential. Oddly enough, however, my list of essentials are not essential for everyone. Some people experience God in a totally different way and need a totally different method of presentation. 

The good news is that we serve a God who is personal and knows us intimately. In fact, Psalm 139 says that He knit us together in our mother's womb, He knows everything about us, and His love is inescapable. He knit me; He knit you. He knit our loved ones together. He knows what they need to bring them to repentance.  It may not be what we expect or what we would need, but He can custom-tailor His prevenient grace just for them. 

Fear not. What you think is essential for transformation may not be what is needed. Today, pray that God will surround our loved ones with the essential, whatever is needed, to bring them to Jesus. Pray, too, that the essential work will not stop until all the work is done. 

Part 12: Yeast- Least in the Kingdom (Luke 5:37)

And no man putteth new wine into old bottles; else the new wine will burst the bottles, and be spilled, and the bottles shall perish. (Luke 5:37 KJV)

Grapes are just grapes until they come into close contact with yeast. With just the right conditions, grapes can be transformed and preserved because of the interaction with a single-celled organism that is usually only 3-4 microns in diameter! For those who don't like metric, that 4 microns equals 0.00015748 inches. That's mighty small!

The super-tiny yeast can make a super-large effect that has an amazing result. Being LARGE is not necessary. In fact, Scripture tells us God is fond of using "the least". Bethlehem was the least town in Judah, yet it was the birthplace of our Savior. The least part of Peter's shadow healed the sick. The apostle Paul described himself as "the least of the apostles", yet he carried the gospel literally throughout his world. Jesus, when He allowed the children to come to Him, said, "...he that is least among you all, the same shall be great." (Luke 9:48 KJV)

It's true. The least likely instruments are often the most powerful and effective in the hands of the Master. The simplest, most humble person, in the hands of Christ, can be used to change the world. God takes delight in the unlikely - people like you and me.  

Do you feel tiny and insignificant? Good! God can use you mightily! Does it seem that you have nothing to use in the Kingdom? If God can take a single-called organism and transform a vat of grapes into vintage wine that will have a richer flavor as the years go by, He can use you to make a difference in your world! 

Today, pray that God will use us, as the least likely, to make a great difference in the world. Pray, too, that He will bring truth to our loved ones in the least likely of ways and using the least likely of messengers. Pray that unexpected truth will yield that much-anticipated redemption for which we yearn. 

Part 11: Bubbles of Hope (Luke 5:37,38)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. But new wine must be put into fresh wineskins. (Luke 5:37, 38 NASB)

Reproduction is the first major task of the yeast. The second major work (the one we generally consider yeast work) is turning the sugar in the grapes into alcohol, which preserves the juice. Once the alcohol is produced, the juice of those grapes can not only be preserved, but, stored correctly, will only improve with age. 

As the yeast breaks done the sugars, the byproduct carbon dioxide is produced. This breakdown is an opportunity to see chemistry at work! The carbon dioxide is a gas. The yeast is working at the bottom of the vat. The carbon dioxide gas is, of course, lighter than either the liquid juice or the solid pulp/seeds/skin, so it does exactly what gases do. It rises. The very exciting part of the carbon dioxide is that it breaks the surface in the form of tiny gas bubbles! If you watch the surface of the wine, you can see the little bubbles,  and they provide assurance that fermentation is underway. The bubbles tell you that the yeast is doing it's job. 

In much the same way, the action of the Holy Spirit on the heart of an individual is not visible to the naked eye. As the work progresses, however, you may begin to see some "byproduct bubbles", such as a change in friends, different vocabulary or activities, more time spent at home. Of course, in the lives of our loved ones, the "bubbles of change" will vary, but one thing is sure. They show us that God is at work and provide encouragement as we wait to see what God will do in those we love. 

As you pray for our loved ones today, look for those "bubbles of change" that show us God is on the move, and be encouraged by them. Pray today that the work of the Holy Spirit will continue until all the work is done. 

Part 10: The Reproduction (Luke 5:37)

Part 10:  the reproduction

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB)

When yeast is introduced into the must, it goes right to work. There is not a moment's delay. It does NOT, however, go right to work converting sugar to alcohol. That will ultimately be the job of the yeast, but the FIRST job of the yeast is to reproduce. An army of yeast cells will be required to turn a vat of grape must (juice+seeds+pulp+skin) into wine. The cells will begin to reproduce as quickly as possible and continue steadily until sufficient numbers are available to do the work that must be done. This is not work that will be done on top of the must where you might get a glimpse of the cells dividing. The yeast head to the bottom of the vat and begin to divide. The casual observer can not see a bit of action at all. In fact, you might think nothing is happening, but you would be wrong. In the place where no one can see, one of the first, and critical steps in transformation is occurring. Without it, no wine can be produced. 

In that same way, the transformation of one trapped in  the grip of sin does not happen overnight, and the beginning of transformation may be completely invisible to the naked eye. It takes considerable room in a life for the Holy Spirit to do the work of transformation, so making room is one of the first jobs. Perhaps attitudes need to change, or a new willingness toward God needs to develop. It may be that nothing you can see looks at all like freedom, or even like the potential for freedom. At the deepest spot of hurt and pain, however, healing may have already begun. 

You know the saying, "You can't judge a book by its cover".  In the same way, neither the vat of wine nor the life of a wayward loved one can be judged by what you see. The start of something amazing could be happening at the deepest point where no one can see. 

We are a people of faith who walk by that faith, and not by sight. Nowhere is that more important than in the transformation of grapes to wine and sin-bound souls to freedom in Christ. Take heart. None of your prayers have been ignored. There are answers to your prayers. You just may not see them yet. 

Continue to pray that the work of redemption and transformation will continue until all the work is done

Part 9: The Seething (Luke 5:37)

And no one puts new wine into old wineskins; otherwise the new wine will burst the skins and it will be spilled out, and the skins will be ruined. (Luke 5:37 NASB)

France, known for its wine production, had a problem. The French winemakers had spoilage of their wine, but didn't know why. In the mid-1800's, the idea of fermentation was not yet understood. What they knew was that, after the crushing, the must would "boil", "seethe", or be "troubled".  They knew the process of troubling the wine was essential, but didn't know what made "good" troubling that led to quality wine production and what made "bad" troubling that led to spoilage. They government hired Louis Pasteur to investigate, and he eventually discovered the process of fermentation. 

The seething or troubling of the wine due to the action of the yeast is good because it is a necessary step in fermentation and a critical part of changing crushed grapes into wine. It doesn't look good, though. It looks as if the grapes are going to be a hopeless loss. Winemaking is not for the faint of heart. It is the perseverance of the winemaker that allows the seething to continue until the yeast have done their work.  

You may be familiar with this process in your loved ones (and likely in yourself as well).  As you watch your loved one experience the crushing, soon followed by seething/boiling/troubling, you may want to give up hope that maturity can ever come out of the mess your eyes can see. Fear not, dear ones. That seething often means that important work is occurring beneath the surface. The winemaker knows that the seething indicates yeast at work, converting sugar into alcohol, and that time is required for completion. Regardless of our fear, time is required for completion of the process of maturity in those we love. 

Pray today that, regardless of appearances, the "seething" will continue until the work of transformation in our loved ones (and in ourselves) is complete. Pray that they will emerge fully matured and free of all sediment in their lives.