I honestly have no idea: would an 11 or 13% alcohol solution have any real effect on the nasty germs that might live in untreated water? In any case, probably not a particularly interesting query in the first place--just popped into my head.
Stupid random question: why do I always hear that in the ancient world, 1) wine was consumed because it was safer than water and that 2) wine was generally diluted (I can only assume with water) before consumption? These two ideas do not seem logically compatible.
Wrong as usual, numbnuts. I don't control the schedule for the 180-mile shuttle run. Also, after eight days of being nagged by my mother, a few hours at the airport seems pretty tranquil. I think I shall have a $14 beer.