Latest / SHULCHAN ARUCH YOMI: Own the Halacha in 25 minutes a day! / Yoreh Deah 134:5-135:3. Wine: Mixtures of Non-Kosher Wine; Six Parts Water or Any Liquid; Taste Vs Color; Dishes From a Non-Jew

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Yoreh Deah 134:5-135:3. Wine: Mixtures of Non-Kosher Wine; Six Parts Water or Any Liquid; Taste Vs Color; Dishes From a Non-Jew · SHULCHAN ARUCH YOMI: Own the Halacha in 25 minutes a day!

• 0:01
  OK, good morning. We're continuing Yayin Nessa.
• 0:05
  We are Kuf Lalmedalid and I think I was told I skipped Sieve
• 0:12
  Zion. So we're going to start with
• 0:13
  Sieve Zion and then go to your bet and they actually flow.
• 0:18
  You will see Zion comets shall Yayin shall go in.
• 0:23
  So you have wine vinegar right? And from that belongs to a non
• 0:28
  Jew. So the non Jew had it when it
• 0:30
  was wine. So it became usser because of
• 0:33
  stamiano. Shenafala took hommets shekhar
• 0:36
  and then it mixes with vinegar from shekhar, from from a beer,
• 0:43
  from a whiskey. It really could be any, any
• 0:45
  hommets. I believe OSR Bikul Shihu
• 0:48
  becomes aser even bikul Shihu, right?
• 0:51
  We're talking about isser Hana bipinay Shihu, Bimino sheshnaam
• 0:56
  Khomet's ham and it's aser bikul Shihu because it's mean bimino
• 1:02
  and mean bimino is aser bikul Shihu.
• 1:05
  And the Baragola points out, I mean, it's you don't need, you
• 1:09
  don't need ham, but it's he writes butter shema as leenan.
• 1:14
  So it goes after the shame. So even though it's two
• 1:16
  different types of vinegar, vinegar is vinegar and therefore
• 1:20
  it's called mean de mino. OK, right.
• 1:26
  The shock says that too, right? And then the shock points out
• 1:31
  that according to the Rama, it is batal, the shishi, not the
• 1:35
  kosher. Fine, let's go to your bet.
• 1:41
  OK. Oh you know what I do want to
• 1:44
  point out this is actually important before we continue
• 1:47
  with good bet. We had this in say if hey, how
• 1:53
  much for wine to be turned to become bottle.
• 1:58
  If you add water to wine, how much water turns it into non
• 2:02
  wine? And it's not even even though it
• 2:05
  was us Sir, stamina was aser behanah.
• 2:08
  All of a sudden it becomes mutter to drink it because it's
• 2:12
  not wine. It's interesting.
• 2:14
  It actually was a dovar isser that becomes Mahmesh mutter.
• 2:18
  And it's not and it's not Batal Bashishi, it's it's Batal
• 2:22
  Bashesh or Bashisha. Exactly.
• 2:25
  So we saw that it was water. Now, This is why I'm bringing it
• 2:28
  back because we mentioned, I mentioned whatever in the Shah,
• 2:34
  the shock points out the only time now this is going to become
• 2:37
  relevant, which is why I want to make a point of it when we talk
• 2:41
  about Koflamid hey, Koflamenzine when we, when it comes up, for
• 2:45
  example, Sherry casks. So I think we're going to save
• 2:48
  it for the end of Koflamid hey or Koflamenzine.
• 2:51
  But why is it important? We'll see.
• 2:54
  The I quoted the Shah who says dafka bermain the only time it's
• 2:59
  battled beshisha not shishim is with water.
• 3:02
  But he says but if it's wine or a tawshil that it's Tam le
• 3:07
  shavaf, then you need shishi. And earlier in the in the Shah
• 3:13
  also says it's only it's only a hector built with water.
• 3:18
  However, why is this important? Well, you're going to see it's
• 3:25
  in Pomischeri casks because you're leaving it in there with
• 3:27
  with whiskey. And that's not water unless you
• 3:30
  call that water. But precious, we don't call that
• 3:32
  water. It's Sheikhar.
• 3:34
  And so the there's a Chuvan egress Moshe Euridea.
• 3:42
  I mean, the easiest is if I just quote the egress Moshe, you can
• 3:44
  look it up. Your idea in the so your idea he
• 3:46
  like olive, say E Simon Samit bet.
• 3:51
  Well, he's disgusting blended whiskey and in there he points
• 3:54
  out that it's true, according to the the Shah that the stama he
• 3:59
  holds you need shishim, and he says that elsewhere, but Igor
• 4:03
  Smashi says it's not even even the Shah in some cases might a
• 4:06
  hold that also doesn't need shishim, and it might depend if
• 4:09
  it's if it's something that's Dovaharif you might be more
• 4:13
  Makil like whiskey anyway, it's but it's clear that Ygos Masha
• 4:18
  says the Taz, the bear hatev machs, the shekel.
• 4:23
  I'll hold that it's any liquid. Any liquid is mevatal Yayin
• 4:30
  Bishisha, and you don't need shishi and the ygos Masha says
• 4:34
  Allah has like the taz and therefore, even with blended
• 4:37
  whiskey, that's really the Chuva.
• 4:39
  Even if you have a little bit of wine mixed in with a blended
• 4:42
  whiskey, as long as it's batal Bishisha Bidyevid, it's I mean,
• 4:48
  you're not you're not even battle Yai in like tequila, but
• 4:51
  it's 100% kosher. There's what to be Mochman.
• 4:55
  He says it's better to have a hash kafa on it.
• 4:57
  But anyways, the point being he holds.
• 4:59
  You don't have to have it's any liquid is battle Bashisha and he
• 5:05
  also points out the mug in Avraham holds that Shisha's not
• 5:09
  enough, but shishim. You also don't need shishim.
• 5:12
  So the mug in Abraham's going to be somewhere between 6:00 and
• 5:15
  60. But it's it's unclear.
• 5:18
  I in sham for the sources and fine, let's let's get to Kuf
• 5:24
  Lahmidale. Sorry.
• 5:26
  OK, Kuf Lahmidale, your bet comets Yayin.
• 5:30
  So back to the vinegar. You have wine vinegar Chagwaim
• 5:33
  Chenafala talk greasing Rotrin. So then if it's in hot split
• 5:41
  beans, so then Pokémon, it makes the flavor of the it's a taun
• 5:46
  leaf gum. It makes the flavor worse on the
• 5:48
  beans. This wine vinegar, you don't
• 5:51
  want it. In this case, it's from the
• 5:52
  Gemara Umutarin, and so is it's Mutter.
• 5:56
  It is taun leaf gum because Julia Tamif gum.
• 6:05
  But what if it's cold split beans?
• 6:07
  You have them in in a bag and then the wine, the wine vinegar
• 6:11
  spills on it. It actually makes the flavor
• 6:13
  better and there's nothing you can do about it anymore.
• 6:17
  Even if you you cook them, it doesn't make a difference.
• 6:22
  You heat them up and it makes it a Tamif gum.
• 6:25
  It already became us. OK, Haga.
• 6:29
  No, this is this is an important principle drama Ubisamium
• 6:33
  habelui MI Ye nessa. Now let's say you have spices.
• 6:36
  So we know spices can make a big problem if there if it's traif
• 6:41
  the bisamium, the spices themselves are kosher.
• 6:44
  But now you have ye Nessa mixed in to the spice.
• 6:48
  It's spilled on there and it got and it's in there.
• 6:50
  It's mixed. And now you put the spices into
• 6:54
  your your food. He makes shishim naked hai yaina
• 6:58
  balua behena kulchari. All you need to have is shishim
• 7:01
  connected the wine. Then then all the food is
• 7:07
  kosher, awful gabda besamim lataima avidi.
• 7:11
  Even though the the besamim you put them in there for the
• 7:14
  flavour, you taste it. It makes a difference.
• 7:16
  It changes the whole consistency as much as however important you
• 7:21
  want to make the spices, it doesn't matter the ani Asurian
• 7:25
  Mahmad Atsman bittile because the spices themselves are not
• 7:29
  what's ussers. The E nesa that's in them.
• 7:32
  The EIN Shabam have a livcom and if the wine in them is livcom.
• 7:38
  So then in the in the top show the yayin that's in the spices
• 7:42
  gives a bad flavour. The spice gives a good flavour,
• 7:45
  but the wine gives a bad flavour.
• 7:47
  A filushishim a not sorry, you don't even need shishim.
• 7:50
  Can I go OK fine, let's go on the the shock.
• 8:01
  Well, the shock just points out if it would be.
• 8:11
  I'm not sure if he says anything more than the obvious ceiling if
• 8:15
  the wine. The shot just points out if
• 8:20
  theoretically the wine would be good for the top shield and bad
• 8:24
  for the spice. Well, now then it's Usser
• 8:26
  because the yine the the time of the yine is good for the top
• 8:31
  show, and that's all we're concerned about.
• 8:33
  So in the words, it's the Tam of the yayin that really matters.
• 8:40
  Fine. And then he says, can you put in
• 8:43
  the the can you put in the spice that has the yay Nessa in their
• 8:47
  Lacatila? So then only if it's Tam we've
• 8:50
  come both for the tabling and both for the top show, then you
• 8:53
  could even put it in their Lacatila.
• 8:55
  OK, fine, you're Gilman call Hamash Kim Shil Goem Shadar Kim
• 9:00
  Ariya behem yayin or Homet's asurin.
• 9:03
  Now any any liquid of the goem that it's normal any drink you
• 9:08
  want to buy a drink from the goem and it's normal for them to
• 9:10
  mix in some wine, right? Or this could apply to generally
• 9:15
  cautious whenever there's a Kashash.
• 9:18
  Oh, helmets or with the helmets Asurin.
• 9:21
  OK, that's why what's worse about wine is maybe it's the
• 9:24
  kolshuhuber or bashishi. Whatever it is, it's a little
• 9:26
  bit OK, right. So it's answer to buy a drink
• 9:33
  that you know, there might be Easter mixed in there.
• 9:35
  OK, that's concept we saw before.
• 9:47
  Now the only time you have to worry that maybe that that it's
• 9:49
  usser is if it's normal for them to add this wine or flavour
• 9:54
  that's the schwa or it doesn't make it worse.
• 9:57
  And then it's only irrelevant. If it's Pogon, then it's OK.
• 10:02
  Well, Imrul if gum could go and savage Schnatzel Bahamas or if
• 10:05
  you put some kind of a colouring into the wine vinegar and that
• 10:10
  colouring is usser. But the purpose is not for Tom,
• 10:14
  it's for colouring Oh Mel ashram of ashram goyim or you want to
• 10:19
  use this salt that the goyim put a little bit of wine in there
• 10:24
  for the colour. Oh, Dom the lab No, you either
• 10:26
  put a drop of blood in there for the colour of the OSHA goyim or
• 10:32
  a little bit of ink. So mutter it's mutter, even if
• 10:35
  it's not kosher ingredients, because they have a leaf gum,
• 10:39
  because it's not parva, It's that these items actually make
• 10:43
  it worse, but it's worth it for them because it it's such a
• 10:46
  small. It doesn't ruin the whole
• 10:48
  flavour. It is a time we've gone, but it
• 10:49
  doesn't ruin the whole thing. And they'd rather have the the
• 10:52
  colouring, The Who hadin bikholko bayote SE baze,
• 10:56
  anything similar. This is just a principle.
• 10:59
  The ish Makhmirian video. She'll go in initially famim
• 11:02
  noting Comoso the torpive, the hadio Allah.
• 11:06
  Now sometimes if if it's a problem to use the the ramakhmur
• 11:13
  by DO of goem. If you want to buy sometimes
• 11:19
  some ramakhmur that when they buy ink and they're using it to
• 11:23
  write the ink should be kosher. If you're the type of sulfur,
• 11:26
  because some sulfur they'll I don't know, they'll taste it,
• 11:30
  drink it as they go along. They'll put it in their mouth,
• 11:34
  the Noagim OK, the ayen kaf kaf gilmel, the noagim Heterberg
• 11:38
  devarshini Muhammad soyil dahave leaf gum generally or Mako when
• 11:42
  it's adding vinegar because usually it's a Tam leaf gum
• 11:46
  Venera de Hua din video and I think this is the same thing by
• 11:51
  ink. I feel ayyaba vada ya in Nassar,
• 11:54
  even if you know they put ingredients vada ya E NASA
• 11:58
  right, not even Stam. It's vada ye in Nasser and it's
• 12:02
  aser kuyama behana ina ella pegam.
• 12:06
  So it's true. You might taste it, but I say
• 12:08
  for sure it's pegam. It's not a Vishari Ken near Ali.
• 12:13
  And so the Rama says I think it's mutter.
• 12:15
  OK, let's start Kuf Lammedhe, the kalim of of wine, right?
• 12:24
  You want to buy their bottles, you want to buy their their
• 12:28
  barrels, their cups and things that are used for liquids and
• 12:32
  that are used for cold, right where you're using them for
• 12:35
  cold. That's basically the topic of
• 12:37
  this yaman OK a la kalem Shaheen makhneesan likum.
• 12:44
  Now dishes that are not you don't store in there for kiyom
• 12:51
  for storage for a long time. I don't remember where.
• 12:55
  I believe it's something that's normally kept in there for more
• 13:00
  than three days. You know the concept of
• 13:02
  machnisola kiyoms in esu Darabana that were extra strict
• 13:07
  for these cases. It could lead to problems
• 13:11
  anyway. So machiniso l'quium it's there
• 13:12
  for more than an extended period of time.
• 13:15
  Bain shahim shell or Bain shahim shell eights Vishal Zahuhit
• 13:21
  Vishal Evan Vishal matechit. Any clue?
• 13:24
  That's not machiniso l'quium a normal a normal cup.
• 13:30
  Let's say imain mizufti your normal kitchen products.
• 13:37
  These if you want to buy these type of utensils from Agoy inam
• 13:41
  is often they're not they don't have they're not lined with some
• 13:45
  kind of pitch or tar. So then meshachshikhan haitev
• 13:49
  Bamayam umutarium. So all you have to do is shake
• 13:52
  them and rinse them well with water.
• 13:54
  And then it becomes mutter. We'll see a little bit later on
• 14:00
  shortly the end of the siman and more in your olive.
• 14:03
  Basically Meshachshikhan means you clean it out with water for
• 14:07
  three days. So we'll see.
• 14:09
  It's not just a regular, it's not the same Sheikh over here
• 14:12
  that turns wine into ye nessa. It's it's a little bit, it's a
• 14:16
  little bit. It's, it's more involved.
• 14:17
  We're going to see in detail when we, when we read it, IMEI
• 14:22
  Mesuftin Meshach and Heita Bumayim Umutarin.
• 14:25
  So normally you want to buy a cup that they sell in the store.
• 14:29
  You don't have to worry. It's no problem if they're not
• 14:33
  lined. OK, here, I'll just say it here.
• 14:41
  The Shaktas Mafarshan post post can point out that I mean,
• 14:45
  you're going to see this is normal dishes.
• 14:48
  We're not talking about the actual vats where they press or
• 14:52
  crush the grapes to turn it into wine that has a stricter halacha
• 14:56
  we're going to see later on. And because that's, that's the
• 15:00
  home of the grapes of the wine, and that's where it's usually
• 15:04
  being used with wine. And so there were more Mahmar
• 15:08
  over there here even more than machiniso, the kiyum.
• 15:12
  And they put, they explain in those days when they made again,
• 15:19
  this doesn't apply nowadays. In those days when they made
• 15:21
  the, they lined it with pitch and tar.
• 15:23
  They used to also mix in some wine stamyenum.
• 15:28
  So they point out that's not, that's not the problem over
• 15:30
  here, because when they're melting the pitch or I don't
• 15:34
  know if it's cold, hot, whatever it is, when they're making the
• 15:37
  pitch with it has a little bit of wine in there.
• 15:39
  When they make the mixture, the ingredients, then it's it's
• 15:46
  libud. It tastes bad.
• 15:47
  It's, it's, it's, it has no din. It, it, it doesn't, it's not
• 15:51
  there's no time in the schwach anymore.
• 15:52
  It's it doesn't count. That's not the problem.
• 15:55
  The problem is they already made, they already lined it.
• 15:58
  Now cool down or it was cool, whatever.
• 16:00
  You already have your finished product, your cleat, it's lined
• 16:03
  with this pitch tar, whatever it is, and now you use it with
• 16:09
  wine. They pour wine in there, so it
• 16:11
  holds wine. And the question is when it's
• 16:16
  lined with this material, it's a little bit softer, porous and it
• 16:20
  absorbs the wine. So the, the issue, the problem
• 16:23
  we have is when you buy it for them, from them, maybe it was
• 16:28
  used with wine and it's, if it's used for sure it's a problem.
• 16:33
  Even in those days when it was new, you they told you it was
• 16:37
  new, but you had no idea if it was new.
• 16:40
  So the, so if you know for sure it's new nowadays, nobody uses
• 16:44
  the dishes. You go to the store, it's,
• 16:46
  they're all brand new. You don't have to worry about
• 16:48
  anyone using them. Also they point out in those
• 16:52
  days, I mean you, you also when you buy dishes, they're not
• 16:56
  lined with tar. But in those days they also
• 17:02
  sometimes would sell new dishes without with.
• 17:05
  And it was let's say they didn't when they when they lined it
• 17:09
  with some kind of this material, it didn't have wine mixed into
• 17:13
  this lining. So it was a different color
• 17:17
  until it was used and then it's not a problem.
• 17:19
  In other words, any time you can tell by looking at the CLI
• 17:22
  there's no chance it was used. It's for sure never a problem.
• 17:26
  So we're talking, OK, so anyway, so the issue is if it's possible
• 17:32
  that there was wine in there. So if it's possible there was
• 17:34
  wine in there, then that's when you have to clean it out.
• 17:37
  And if it's is has tar in there, it's going to be a bigger
• 17:41
  problem. Let's keep reading.
• 17:43
  Bin shayat chila tashmisham biyad goi bin biyad yissel.
• 17:46
  It doesn't matter if it was first used by a goi or a Jew.
• 17:50
  It doesn't matter. Once a Goi put wine in there
• 17:54
  that had the Klee in their possession, you have to worry
• 17:56
  that maybe they put wine in there and now you have to at
• 17:59
  least rinse it out fine. But we're going to see there's a
• 18:02
  you have to, if there's a real Kashash, you have to rinse it
• 18:05
  out. Maybe with three days we're
• 18:06
  we're going to see that in a moment.
• 18:10
  Hayu mizu fatim Vekhadashim, if they're aligned, even if they're
• 18:15
  brand new, EM darko masim Bahamian bishad zevita, if it's
• 18:20
  normal for them to put wine in these zephits.
• 18:23
  So then when you buy it new, maybe it was actually used.
• 18:26
  They're telling you is new, but you don't know Kochikane and
• 18:29
  certainly in the machine they tell you it's used.
• 18:32
  Shenidiashinubi adgoe batasha Mishayan.
• 18:35
  And maybe because they used it with wine.
• 18:37
  So then the halacha's like this, you have to be worried that it
• 18:41
  absorbed wine. So you can't, you can't just use
• 18:43
  it at all unless the halacha says kolife, it has zephyt.
• 18:52
  You have to remove the outer layer Olivet or the outer layer
• 18:56
  of the Zephyt umashak shahan umutaram and then you have to
• 19:00
  rinse it and then it's then it's mutter.
• 19:03
  OK, fine, let's go on Lauret Sala caliph.
• 19:11
  Now let's say you don't want to do you don't you don't want to
• 19:16
  peel away. It's a finished product.
• 19:18
  You don't want to ruin the dish you just bought.
• 19:20
  You don't want to have to redo it.
• 19:21
  You know re put the the tar in there.
• 19:24
  There's a reason why you put it in there.
• 19:25
  You don't want to have to remove it.
• 19:27
  So then so before we just said you could just rinse it.
• 19:30
  Now what do you have to do? Yeah, so there's a way to rinse
• 19:42
  it three times, but all you had to do was rinse it until now.
• 19:45
  Now, if there was that fit and you don't want to remove it,
• 19:50
  namala an umaaran shalosh shalamim.
• 19:54
  So then you have to fill it up with water and it has to
• 19:57
  overflow to the very top. So you might have to add a
• 20:01
  little something around it so that it.
• 20:05
  The water stays over the top, or you can if it's a material you
• 20:09
  can fold in like a soft item, a canteen, whatever leather, you
• 20:15
  can fold it in the top so that it stays soaked with water when
• 20:18
  you fill it up. Anyway, it needs to be filled
• 20:21
  completely wherever there with water for three days, but each
• 20:27
  time must be a full 24 hours and every time and then after every
• 20:33
  day has to be 3 days completely and each one day has to be a
• 20:38
  full 24 hours. And then after every day you
• 20:41
  switch the water. I think we're going to see that
• 20:44
  more when we keep reading Abu Adila, Kalim, Shilanu, Shinaga,
• 20:48
  Behemagoy, Bao de Yain, Tofei, Alayhim.
• 20:51
  Even if it's Yorkley and it has that fit in there and it has a
• 20:57
  drop of wine in there, and then Nagoya comes and touches that
• 21:00
  drop of wine in your Clee. Now you just ruined your whole
• 21:03
  Clee. Now you have to remove the
• 21:06
  Zephyr or you have to do this, filling it up for three days in
• 21:12
  a row, and in between each 24 hours you have to change the
• 21:16
  water, OK, But it has to be wet enough that it's tofayahallam.
• 21:20
  What does that mean tofayah on the PF?
• 21:23
  It means it has to be wet enough to drop.
• 21:25
  We have this in many halachas where the goi can touch or
• 21:28
  anyone can. To be the definition.
• 21:30
  You have to be able to touch that drop, be wet enough, and as
• 21:34
  if it's a full drop, it's wet enough.
• 21:36
  But if it's just a little bit of damp, then it's not likely to be
• 21:40
  wet enough. If you touch it and then your
• 21:43
  finger has to get wet, then your finger has to be able to put it
• 21:47
  on your friend or a table, another surface and make that
• 21:51
  surface wet or damp. But it needs to be wet enough to
• 21:56
  make something else wet. Fine.
• 22:02
  So then, so that's the only way for it to be a problem.
• 22:10
  Now the Rama says there is a maikal opinion that everything
• 22:14
  we said that that this part about he's making your dish,
• 22:19
  making problems in your dish in in your clay.
• 22:22
  That's if it's really one second, it's a problem by what's
• 22:30
  the case Leather Shock points out.
• 22:33
  We're talking about soft leather where when it's pitched, it's it
• 22:36
  absorbs even more. That's when you still have to be
• 22:39
  stripped. But if it's shal eights, the
• 22:42
  Evan omatakit, one of these harder surfaces, the Sheikh
• 22:46
  shakhan Afilaheim Zafutim and all you did was rinse it out
• 22:49
  three times with water. You should give it a shook shake
• 22:52
  with water. You spilled it out, did that
• 22:53
  three times, the avar vanathan behem yayin, and then you filled
• 22:57
  it up with your wine and let's sort the the then it's the the
• 23:00
  you're allowed to drink it. The Hefsid Meruba, yeh Shahaka
• 23:04
  and Hefsid Meruba to spill it out.
• 23:06
  Then if if it's these these materials, you could be Mako and
• 23:11
  the shock says it's mutter bishtiya and he just points out
• 23:14
  though it's he's even letting you be Mako when it's according
• 23:19
  to the Shalkhanar Hefsen Maruba. Even if there's not, even if
• 23:23
  it's real of the Alberta Zara, even if there's not, even if
• 23:27
  there's not Shishi, but if it's Shi Shim, then for sure it's not
• 23:31
  going to be an issue. And the Shah has a line over
• 23:34
  here where he points out and we're going to see this again in
• 23:36
  Kuflam and Zion. Any time you have a Klee that
• 23:42
  absorbs wine, it's only ulcer could make Klipa.
• 23:46
  So if you put whiskey or liquid in in in in this Klee, then as
• 23:55
  you only need even if you hold you need shishim, but not
• 23:59
  shisha. You only need shishim connected
• 24:02
  a clipa of the clip not connected the entire clip.
• 24:06
  So from Nisha, usually it's just pointing out it's not going to
• 24:10
  be a problem generally. Well, perhaps at least for a
• 24:14
  Sherry cask. Now let's do bet Klishinika
• 24:18
  Vasatnam of Zephyt. If you have one drop of Zephyt
• 24:22
  on your, you have a hole and you you patch it Enonidon kakli
• 24:26
  Mizuya Mizuf Mizufaf. There's no then there are Bannon
• 24:30
  over here or there's no Kashash. It's just a mashu.
• 24:34
  It's not going to make your drink a problem.
• 24:36
  They're not. There's no issue.
• 24:38
  Well, if he's there, mash Bakshu Mizufaf outside we have a
• 24:41
  barzel. So therefore, if you have some
• 24:43
  kind of, I don't know, a funnel or something, whatever it is, a
• 24:47
  spout, there you go. And it just got a little bit to
• 24:50
  hold it together. That's not going to make a
• 24:52
  problem. Enloden Klee mizuva, that's not
• 24:56
  going to make a problem and therefore all you have to do is
• 24:58
  rinse it out. One last Talaka in contrast, is
• 25:01
  a gimo cliche husha. If you have a clear that's very
• 25:05
  smooth, the opposite of tar and pitch, like bishava with wax.
• 25:12
  So then in Dino Kim Mizuva, it does not have a din of mizuva,
• 25:18
  the shava lobala. If it's wax or an A material
• 25:22
  that's very smooth, it's not bolea and all you have to do is
• 25:26
  just rinse it out.