But if you can’t ferment past 15% at the absolute most and you cannot distill, then there might have been different alcohol levels in different “wines”, but none would actually be significantly (if at all) stronger than typical modern wines.
I don't believe everything was strictly wine in the modern sense. Some were just "strong" or "intoxicating" drinks that were referred to as "wine" from a clunky translation
Unless they were distilling alcohol it doesn’t really matter because they weren’t getting above about 15% for any “strong” drinks.
Your Wikipedia link quotes a book stating that there is no evidence that alcohol was distilled in the ancient world. I don’t know how accurate that is, though.
