Latest / SHULCHAN ARUCH YOMI: Own the Halacha in 25 minutes a day! / Yoreh Deah 135:4-9. Wine: Using and Kashering Dishes From a Non-Kosher Wine

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Yoreh Deah 135:4-9. Wine: Using and Kashering Dishes From a Non-Kosher Wine · SHULCHAN ARUCH YOMI: Own the Halacha in 25 minutes a day!

• 0:01
  OK, good morning. We are continuing with Kuf
• 0:05
  Lahmid. Hey, we are continuing with the
• 0:10
  if Dali. Now forgive me, but I just
• 0:13
  wanted for one SEC just quick throwback non Jewish waiters at
• 0:18
  a wedding. So I happen to see an egos Moshe
• 0:22
  in your daya. Hey, look, bet nun olive.
• 0:26
  He agrees that it's 100% Luther bidi Evid.
• 0:29
  Obviously you're not allowed to have regular wine with non
• 0:32
  Jewish waiters. But if it was done, he agrees to
• 0:36
  the Icardin that bidi evid that wine is now is still drinkable
• 0:42
  because the gleam didn't touch the wine.
• 0:45
  But then so it's in the same same paragraph.
• 0:49
  It's a it's a short the end of the chuva.
• 0:51
  Then he says, I don't exactly understand what he's saying.
• 0:55
  But in this case he says 1 should be Mahmir Ibn Bedevid
• 1:02
  because there's no Hashkaka on the wine whatsoever and the
• 1:06
  waiters can do whatever they want.
• 1:08
  So I, I don't understand his Matthias.
• 1:10
  I don't understand what case he's talking about.
• 1:12
  Obviously if there's a problem of Hashkaka, then switching the
• 1:17
  wine that they're putting their fingers in the wine bottles.
• 1:21
  I I don't know what he's talking about, but if there is a hash
• 1:24
  kafa going on, you have a mushkiyaf and no waiters are
• 1:26
  going to switch the wine on you. He does agree with the din.
• 1:30
  As far as Sam Yinam, it's mutter Vidyafat bet none al OK, let's
• 1:39
  continue with none dollar dollar.
• 1:42
  See if talid quicheres I am Nishtam ishpehem Hague.
• 1:49
  All right, so now we're talking about you have Harris.
• 1:53
  We're not talking about glaze necessarily.
• 1:56
  Glaze China we're talking about right.
• 2:01
  The porcelain that we have nowadays is always glazed.
• 2:04
  His Cliff Harris regular. You get a clay before it's it's
• 2:08
  glazed. And if you go to a pottery store
• 2:11
  and you want to start painting your pottery, you know what I'm
• 2:14
  talking about. It's it's porous.
• 2:17
  You can see the difference. Klee Harris English tamish behem
• 2:20
  ha goy. So the goy used it right?
• 2:23
  Now you want to use it. You bought it from him.
• 2:25
  Whatever the case is, you want to use it.
• 2:27
  He used it for cold and now you want to use it for cold.
• 2:33
  Whatever it is is until it's normal for the any Harris
• 2:43
  pottery. It absorbs wine anyway, see that
• 2:47
  with their own eyes, just to the naked eyes, you can see how it's
• 2:50
  porous and it absorbs. So until it gets saturated, it's
• 2:55
  a problem. Until it gets saturated and you
• 2:59
  want to buy it from them, you're not allowed to use it and you
• 3:03
  want to use it, then what do you have to do in order to make a
• 3:07
  kosher to use it for yourself, you have to do it has to be
• 3:11
  saturated. If it's not saturated, then you
• 3:13
  have to do mealy, the irui. You fill it up and spill it out.
• 3:17
  We're going to explain a bit more, but it means for 24 hours
• 3:22
  it's got water. You switch the water for another
• 3:25
  24 hours, you switch the water for another 24 hours and it's
• 3:29
  soaking in 24 hours three times. And then it becomes it's good to
• 3:34
  go. And the shock just points out
• 3:39
  when it comes to doing Hagala doesn't work because that's
• 3:46
  blias of hum. Doing Nagala is not going to
• 3:50
  help you. But when it's cold, then you
• 3:52
  could do, you know, room temperature cold water, then it
• 3:57
  works. It it's enough, as he puts it,
• 4:00
  maquishin ta'am hyayan, it's enough to reduce the ta'am of
• 4:06
  yain. It weakens to weaken the ta'am
• 4:10
  of yain. It doesn't say you get rid of it
• 4:11
  100%, but it's weakens it to the point where it doesn't.
• 4:15
  It's not going to harm your your liquid anymore.
• 4:18
  The wine that you're going to put in anymore.
• 4:20
  Again, perhaps that's relevant to cherry casks, which we're
• 4:23
  going to save for I think Koflamazani, a few Adam Zefuti,
• 4:29
  even if they're not lined with this tar and pitch, which is an
• 4:33
  absorbent material. It's the the Harris itself is,
• 4:39
  is absorbent and therefore it needs me to leave the earring.
• 4:43
  Well, Mehima Tai should and when does it become saturated?
• 4:48
  Nippam Shihavella after the second time and onward.
• 4:54
  Now we're going to see. I'll just I'll just tell you
• 4:56
  right ahead. We're going to see.
• 4:57
  It's unclear from the wording of the sholkhanar.
• 4:59
  Is it 2 or is it 3? You're going to see in order to
• 5:03
  be saturated, it must be soaked two or three times seems perhaps
• 5:09
  a contradiction. So one shot from the Shah is if
• 5:16
  you're if it's going to be used with wine twice, that's enough
• 5:21
  to saturate the hers. If it's just going to be soaked
• 5:25
  in water, then it needs three times as long.
• 5:28
  As it's not, it has to be less than the 8 legs soaking then the
• 5:33
  shots. Right, the Shah, yeah.
• 5:36
  So if it's we're talking about it wasn't 24 hours because if it
• 5:40
  was 24 hours, what happens it it doesn't matter, then for sure he
• 5:48
  says you're going to need mili VE ili as if it's been soaking
• 5:51
  for 24 hours. Fine.
• 5:55
  Also there's dinner of Kagushka. We'll see that again later on.
• 5:59
  OK, let's let's go on. Inish tamish Bahama goe Pam
• 6:04
  rishona oshnia goe used it twice.
• 6:08
  Sarrik miloi viroi. You still need to do miloi
• 6:12
  vidirai, the EIN natan baham main shalosh.
• 6:15
  I mean, but if you did water three times and then you can put
• 6:22
  your water in there, not a problem.
• 6:24
  The not a goy of mutter bisheksha and if you have wine
• 6:28
  in there and then the goy touches it, now your wine is
• 6:32
  asur, spill it out. But that's all you have to do is
• 6:35
  just shiksha rinse it out three times, I believe and but you
• 6:42
  only have to rinse it out three times.
• 6:44
  You don't have to let it soak three times for three days.
• 6:47
  All right, 3 * 1 day is 3 days Ava IME Natan Baham Maya Schnee.
• 6:56
  But if you only put water in there twice and then you put
• 7:01
  wine in there with different OK, that's what I just said.
• 7:12
  OK, whatever. Then you put in wine and then
• 7:17
  and then the goi touches it. Yesh, omrim, some say you have
• 7:22
  to do 3 times. But if you put wine in there
• 7:29
  once, OK, new case now. One second, right?
• 7:44
  OK, so in order to do here, let me keep reading.
• 7:52
  If you put water in there, the Shahu baham shaghdala Kamal
• 7:57
  riviaya ayu Abu beluim mimaya. So we're talking about
• 8:07
  saturating, making it. So in order to make the Harris
• 8:16
  not a problem, it has to be saturated.
• 8:20
  And then if the boy puts it in there for a few minutes, then
• 8:23
  all you have to do is spill it out and then rinse it.
• 8:25
  So here, another way to make a, let's say a brand new, a brand
• 8:29
  new bottle of Harris, a brand new Harris pot in order to make
• 8:35
  it. So either you put it in there,
• 8:38
  we just said three times, I'm not sure exactly how long, maybe
• 8:44
  a few minutes, then that's enough to saturate it.
• 8:47
  But now if you put it in there even water once, but you left it
• 8:52
  in there for maybe 4 hours, doesn't matter exactly.
• 8:56
  And that's not an exact shear. Then it becomes saturated.
• 9:01
  Have a blooming mind Come on out to my mind.
• 9:04
  Shalesh pamim like you put water in there three times is.
• 9:08
  This coming up when there was no wine before or there was wine
• 9:11
  before. We're not.
• 9:12
  This is when you're saturating it.
• 9:15
  So we're saturating it. So when a goy touches your wine
• 9:19
  or a goy puts in his wine, it's not Nivela in it that you don't
• 9:24
  it's it's not similar to Zephyr. Then you don't have to do me
• 9:27
  leave either way. So it's not about that.
• 9:28
  Putting the wine that's in the. We're not clean.
• 9:30
  We're not koshering the wine now.
• 9:32
  We want it to be saturated so it doesn't become Easter just by
• 9:35
  touching the wine once. No wine in it before.
• 9:37
  There's no wine in it before. OK, Correct.
• 9:45
  OK. The em Haim or there was kosher
• 9:50
  wine in there before. Yeah.
• 9:51
  It could be twice kosher with the Shock lens, twice kosher
• 9:54
  wine, or three times water. Or that's just for a few
• 10:00
  minutes. Or you do 4 hours with water and
• 10:05
  then or longer or wine for four hours or longer and then that'll
• 10:09
  saturate it 24 hours. Or 12 days.
• 10:13
  So Rivia hayom, I'm understanding is 4 hours and
• 10:16
  it's better when you get that from one day Is 12 hours 10
• 10:26
  Rivia hayom, you're right, it's three hours.
• 10:29
  Thank you very much. 1/4 of a day, three hours.
• 10:37
  Now if it's lined with pitch, so then sweeping lakalek is zephyt.
• 10:44
  Oh, once it's lined with pitch, it doesn't help you to saturate
• 10:50
  it. The zephyt is a problem and it
• 10:53
  pulls it in and you have to peel off the outer layer of the
• 10:58
  zephyt or you have to do me leave it right.
• 11:02
  No, no where did I see you have to remove the entire zephyt.
• 11:10
  I think Zephyt. No, I'm not sure right now,
• 11:15
  sorry. OK, either have to remove the
• 11:18
  outer layer or the the I think you have to remove the entire
• 11:23
  Zephyd or do immediately the Uroid because then it goes the
• 11:28
  Zephyr pulls it all the way through.
• 11:31
  Where did I see that? OK, sorry, let's go on.
• 11:43
  OK, let's go on. Sorry, I don't know where I got
• 11:46
  that from. OK, about a few of even you have
• 11:56
  your wine on your wine in there. It's lined with Zephyd and it's
• 12:00
  your wine and the goy comes and touches it.
• 12:02
  So that wine is us. So you spill it out.
• 12:05
  But now it's not enough to spill it out.
• 12:08
  You want to use that cup for your for the next cup of wine,
• 12:12
  right? It's not enough.
• 12:13
  You have to do kilo for Zephyd or mili, the ili.
• 12:19
  OK, so all right, let's just double check later, OK?
• 12:26
  How much of this effort you have to remove Obidi Evid Dinam Kekui
• 12:31
  Evan the eights and the Rama says, wait, Obidi Evid it could
• 12:36
  be Mako and it's because it's saturated Bidi Evid you're
• 12:49
  allowed to be Mako with it and just rinse it out and you're
• 12:53
  fine. The the berated quoting the taz,
• 13:02
  he says close to Maharishad that even Le Kadhila it's smelter to
• 13:08
  drink from it the because it's already saturated and the taz
• 13:14
  holds like the Roma that only by the Evid you can drink from it.
• 13:18
  You don't have to spill it out, but posture it for the next time
• 13:23
  we're going to use it. OK, let's go on to Hey, clay
• 13:28
  Netter Kalium that are made-up of netter.
• 13:32
  What is that? I don't know, but it reads Vehem
• 13:35
  Asuim in Mahport Schultz 3. They used some kind of mud.
• 13:40
  I don't know dirt. I don't know clay material from
• 13:44
  the ground. It's also called a loom,
• 13:47
  whatever that is. It's an Arabic name.
• 13:50
  I'm not sure what it means, but it's this material that was used
• 13:55
  for making, I don't know, little huts, some kind of little homes
• 14:01
  with mud for the walls, for the roof, whatever it is.
• 14:05
  And they are boleim, harbe bioterra.
• 14:09
  This material is not the regular material.
• 14:12
  You're never going to buy this in the store.
• 14:14
  They're very bolea, OK, they've super absorbent, the Elohim
• 14:21
  tahara olamit, and you can never kasha because they hold in the
• 14:25
  stuff and they keep on expelling it when you put in your new,
• 14:29
  your next cup of wine or water or whatever.
• 14:31
  But Afil will be yishun shneem as Sarhadesh.
• 14:33
  Even if you leave it in there for 12 months, somehow it's
• 14:37
  still a problem. But Afilu, the Ain Machnison,
• 14:41
  the Kiyun. And even if you can't, these
• 14:44
  dishes are not Machhniso l'quium, which we're going to
• 14:46
  explain again soon, right? You use them for storage that
• 14:52
  filo hayat tehilat tashmishan vyadi sell.
• 14:54
  Even if it was originally used by Jewish kosher wine and it was
• 14:58
  somewhat and it was already absorbed or saturated, it
• 15:02
  doesn't matter. It's going to keep on absorbing
• 15:03
  and it's going to keep on being mablia into your future drinks.
• 15:09
  OK, let's go to Vav Klichera samit supim.
• 15:14
  Now you have quicheres, pottery, porcelain and it's covered with,
• 15:23
  it's lined with lead metal. Albert tuche zehuchit perush
• 15:29
  mean clay zehuche chelotnik peschel called circle.
• 15:34
  So it's not exact. It's not glass yet.
• 15:37
  It's, I guess similar material, sand that's when you melt it
• 15:44
  down, it turns into glass. But this is it's still has a din
• 15:50
  of metal because it it's not glass yet.
• 15:54
  Haim Yurukim Dina Boukle Nectar Naisheshbu Karka Mahpore ET
• 16:00
  Serif because this material that we're talking about, again, it's
• 16:04
  not glass and it's not the same material, but there's it it it
• 16:10
  had that name Rituche Zahuhid. Obviously it's shared some
• 16:14
  similarities or properties. Anyways, this material, if it
• 16:19
  is, I don't know, yellowish, greenish, whatever it is.
• 16:23
  And then also we know it has some of the material from clay
• 16:26
  Nutter involved. So that same super absorbent
• 16:29
  material about. So then it's a problem about
• 16:33
  live on the mush chlorine. But if when it's made it turns
• 16:36
  white or black in Mei Mahalakim, if they're smooth and they don't
• 16:43
  have any cracks in them, so then dinam can clear Matakhat.
• 16:47
  So then it has a din of Matakhat.
• 16:54
  But if you see cracks in them, then it's doesn't have the same
• 16:57
  din as glass, it has the same din as quicharis because they're
• 17:02
  not smooth. The liquid is absorbed through
• 17:06
  the cracks. OK, Hagar vahadaklicheres mahani
• 17:12
  le ere when we say that kheres pottery porcelain is unglazed
• 17:17
  porcelain that's that's for sure.
• 17:19
  Then it's ere works. That's if we're talking about
• 17:27
  kalim that were used for for coal.
• 17:33
  Abal istamshibo behamin que Harris EMA takanambo.
• 17:37
  If you use Clacaris for heat, we know there's no mutakana and you
• 17:43
  have to break it or get rid of it.
• 17:45
  Bashar kalim, srithim hagala, but other kalim, all you have to
• 17:49
  do is just do hagala Kamal bashari sewing and you solve the
• 17:53
  problem. OK, let's design in the queue.
• 17:59
  If you have dishes that you store wine in there for a period
• 18:03
  of time. All right, Srithim irui.
• 18:05
  Then you have to do irui Ben shalatha, nishani magoyam Ben
• 18:12
  shahim shalano doesn't matter. And this is a dinder, a banana
• 18:16
  also as a safeguard. So any, any cli that's
• 18:20
  machinisel the kiyum. We're going to see wine barrels,
• 18:24
  wine bottles, OK, but not something like glasses,
• 18:31
  pitchers, decanters, regular drinking bottles.
• 18:35
  Those are not Machinisel the kiyum.
• 18:37
  So these things you need to do Erie merely if you Erie when you
• 18:42
  establish behem agoy. I feel if you shot, even if it
• 18:47
  was just used for a moment, OK, even if right it was, it's
• 18:58
  already made, it's already a finished product.
• 19:00
  Even if it was just touched or used by a Goi Umihi.
• 19:03
  But Uri Sagiu, I feel him Zefuti.
• 19:06
  Now just remember, Uri works even if it is lined with tar or
• 19:10
  pitch, doesn't matter, it works OK.
• 19:18
  We're also afraid that it if any case of Mecaniso Lakiyo means it
• 19:22
  might have been stored in there for 24 hours and you have
• 19:25
  coverage commercial issues. So that's part of the part of
• 19:29
  the exer. OK, let's do heck yeah.
• 19:34
  Shumi shuma, Shumi shuma kiyum Ella bakli Harris govard.
• 19:39
  There's an opinion that says when we're Mahmar from Mahmi
• 19:42
  Solo kiyum, that type of a Ki that you must, no matter what
• 19:46
  you must do. Even if we're just for a moment
• 19:49
  attached wine from a goi, then you have to do right away for
• 19:53
  three days. So then that's the Queen Claris
• 19:56
  Dilvad. There is such an opinion, the
• 19:58
  Yeh Musefin, but others say no, it has to be shell eights,
• 20:01
  Vishal ore, even if it's made of wood or leather, the Yeh Mishra
• 20:10
  Mostif. And some go even for even if
• 20:14
  it's for stone and metal, you have to cosure it.
• 20:18
  And that is the proper way to follow the Halafa Aval.
• 20:24
  If it's made-up of glass, the diffre hako EIN Mach mirimbo
• 20:30
  dushyo shimachnisolaquium, there's no xeri.
• 20:33
  There are a bunch of machnisolaquium for for glass
• 20:37
  because it's very it's hard and soft.
• 20:40
  Well, hard and soft is the main, the main ingredient over here.
• 20:43
  And if it's very, very soft, then it's not going to be volea
• 20:49
  and therefore it's doesn't become aser and it's not going
• 20:52
  to impart. And you bleas of isser into your
• 20:56
  cup of wine when you put when you use it.
• 20:59
  OK. The choc has the words the shui
• 21:01
  vikashim Hain obli atan mutetit mutetit nikol hakayim quoting
• 21:08
  the run. It's a combination, a little bit
• 21:11
  of both that it's hard, but the main thing is it's shua, a
• 21:15
  heart. Also the Kumar says that by a
• 21:17
  heart. We learned that a long time ago,
• 21:19
  and a heart isn't particularly hard, but that's OK.
• 21:24
  Anyway, let's go on tech. What?
• 21:31
  What's the time? Let me just do tech and then
• 21:34
  we'll stop. Yeah, a little bit.
• 21:36
  Because this is, we keep mentioning magnesium.
• 21:39
  So I wanted to say this. No doubt in Kashubi magnesium,
• 21:42
  nokium. Now things that you transport
• 21:46
  for momentary purposes, regular canteens, right?
• 21:50
  We mentioned some examples pitchers whatever they are, they
• 21:55
  are there's no zera of Machmistol Akil Shaharay in a
• 21:58
  Muslim Allah holy Iqbalah mihagat lahabite.
• 22:02
  They're just meant to transport it from the winery to your to
• 22:06
  the OR from the VAT to the, to the wine barrel aval.
• 22:12
  But if it's something that even if it's for transporting, but
• 22:23
  there's always wine in there, then it's still has a Dina Bakmi
• 22:26
  Salakiyum about Kosovo Alpha Peshi Ventad.
• 22:29
  You're going to be drinking from cups all the time.
• 22:32
  We don't leave it in there. You're constantly pouring it in
• 22:37
  and out and you're constantly drinking from it fine.
• 22:40
  And there may be wine in there very often, but it's not meant
• 22:43
  to be stored in there and kept in there.
• 22:45
  And it's just for a moment when you put it in there and you
• 22:48
  drink it and you pour it the next that does not have the dim
• 22:52
  of Kiso Lakiyum, Hagakoshi yamim mikre Machiniso lakiyum.
• 23:00
  This we mentioned before in order to be a dinner of
• 23:03
  Machinisol lakiyum. The dera is it's for storage for
• 23:06
  three days. You're not touching it for three
• 23:08
  days, you're not going to you're not transporting for three.
• 23:11
  You know, you're not pouring in and out from it.
• 23:13
  You plan to leave it in there for three days.
• 23:16
  That's the general rule and that's why the also has E ray of
• 23:23
  three days. It's and just to mention that
• 23:29
  much locus mentioned in the Shah and if you know that wine was in
• 23:33
  there for three days, but it's not the dera for it to be in
• 23:36
  there three days. So then the Shah first says it's
• 23:41
  it doesn't help to do irui visit Kabush Kamavusha.
• 23:44
  But then he quotes the Terek Zahav that says no, even if you
• 23:48
  know vada, it doesn't matter. You could, if you do vada irui
• 23:55
  for three days, it does work. All right, Sarfi and Nadina.