Latest / SHULCHAN ARUCH YOMI: Own the Halacha in 25 minutes a day! / Yoreh Deah 135:14-137:2. Wine: Kashering Dishes From Non-Kosher Wine With Heat or Twelve Months; Sending Empty Bottles With a Seal; Wine or Water in Non-Jewish Bottles, Sherry Cask

Transcript

Yoreh Deah 135:14-137:2. Wine: Kashering Dishes From Non-Kosher Wine With Heat or Twelve Months; Sending Empty Bottles With a Seal; Wine or Water in Non-Jewish Bottles, Sherry Cask · SHULCHAN ARUCH YOMI: Own the Halacha in 25 minutes a day!

• 0:01
  OK, good morning. Yay NASA kuf lahmad.
• 0:03
  Hey. And we are starting CIF
• 0:07
  yuddalid. OK, Everything's built on what
• 0:11
  we did before. Clay Harris, right?
• 0:14
  Pottery. Urdinware Shanish tamesh bahen
• 0:19
  Yan. NASA.
• 0:20
  You used it. It was used for Yay NASA in
• 0:23
  Mehsiran Lakishan mihi sikon MI bahutz.
• 0:36
  So how do you, so we already learned by Cliche Harris, you
• 0:39
  can do, you can let it soak for 72 hours, right?
• 0:44
  You change the water each time there's another one.
• 0:47
  You can put it back in the what's it called?
• 0:50
  The kiln, the the the oven and you can fire it up and as long
• 0:55
  as it gets hot, you rebake it. That, that caution, dry heat
• 0:59
  will caution it. And it only needs to be hot
• 1:01
  enough, long enough the pot inside so that the pitch in
• 1:05
  there starts to get soft. It does not have to melt away.
• 1:09
  It just has to get soft. And then that's, I'm not sure.
• 1:17
  Yeah, NASA is a bit more cull in general then Esser that got
• 1:24
  absorbed with the heat of a direct heat or rishon whatever.
• 1:31
  But so let's keep going. OK.
• 1:36
  So those halachas, whatever it's lebun, whatever it needs then
• 1:40
  it's Lebun or if it's bishal, OK, let's go Hagala, let's go
• 1:44
  on. So this is by Ye Nessa really OK
• 1:47
  aval in his sikhon MI beef neem. But if you just heat it up from
• 1:52
  the inside, you don't put it inside a large oven.
• 1:55
  You put some kind of heating device from the inside.
• 1:58
  I don't know blue torch whatever it is some heating device from
• 2:03
  the inside Loma honey coals inside very good Ella inkani
• 2:07
  sikhon Kochak shahiyad. So let it go.
• 2:13
  So it can also work if the zephyr gets soft and it gets hot
• 2:19
  the dish, the pot, the the dish and it gets hot enough that the
• 2:22
  outside of the pot is yatzel edible.
• 2:26
  So the OK, so that then that works fine.
• 2:32
  But the heat has to go through and through Ted vov clay ates
• 2:37
  the clay or the clay cheris afilo mesu fatim.
• 2:41
  So if it's a pot, a dish, that's right.
• 2:45
  You stored wine in there, right? There was wood, there was
• 2:48
  leather, there's charis afilo. Even if it was lined with a
• 2:53
  pitch, right? So we learned mili vili works
• 2:57
  but but afilo. But now you want to try and use
• 3:00
  heat and do it in one second, right?
• 3:04
  Afilo makhnisan lqiyun nitrim bhagala biklirishan.
• 3:09
  So the Shokanak writes. Even if it's the category that
• 3:13
  it was Machhniso le keum, right? The barrels you make your or you
• 3:21
  store your wine, the wine bottles, whatever the material
• 3:24
  is. If even if it's Machhniso le
• 3:28
  Keum, you don't have, there is a way, a quick way, but you have
• 3:32
  to do Hagala Baklirishan. It must be right.
• 3:35
  You you dunk it in the the clerishone on the fire in in the
• 3:40
  pot that's on the fire and that's Hagala.
• 3:43
  Now it's this is Bleah Bitsonen, exactly the wine we're talking
• 3:49
  about wine. Even ye Nessa, which is Isser
• 3:51
  Hana. Now it's clear from the the base
• 3:54
  Yosef that the the the the Allah according to the shalkhanara is
• 4:01
  if it's Magneso leckeum, the only way to do it quickly is
• 4:07
  with Hagala. Ira clerishon will not work.
• 4:11
  But what's not clear from Michelle Kanarek?
• 4:13
  I mean, his opinion is clear from the base Yosef, but you
• 4:16
  don't see it clearly here. If it's a dish that's not
• 4:19
  Machnisel the Kiyun, he agrees that Ira clerishon also works.
• 4:24
  100% Ira from a clerishon also works.
• 4:28
  But if it's Machnisol, the Kiyun, then you need Hagala.
• 4:35
  OK, now why is why am I stressing that?
• 4:39
  Because when you let's read the Haggah, the haggah.
• 4:42
  So there's a few other rishonium, we'll have a little
• 4:44
  bit more makal opinion. So the Haggad first quotes Viesh
• 4:48
  Matirian, Afilu Alidei, Irish and the Arabian rotin
• 4:54
  Ulagalgalan. So you take your barrel and
• 4:58
  there's there's a sum will hold. You can even just pour Iroiqui
• 5:03
  Rishon, even if it's Bakhniso Lakiyum.
• 5:05
  You pour Iroiqui Rishon into the barrel.
• 5:09
  Now you're not pouring it on every spot of the barrel.
• 5:12
  You're only pouring it on part of the barrel.
• 5:14
  And then while the water is still hot, now you're rolling
• 5:18
  around your barrel so that water gets all over it.
• 5:22
  And that's that's mutter vyesh E smaq al Zebidiyevid.
• 5:26
  So only Vyevidaramma writes that there's even a rishon.
• 5:30
  I think this is a more makeover opinion.
• 5:32
  I don't think it's the same one. Again, if you look in the in the
• 5:35
  the Torah base, you'll see that even if you pour irrigly rishon
• 5:40
  on, let's say the spout or the slope that goes into the into
• 5:47
  some some slope that goes into the havib, that's also good
• 5:51
  enough. But that's, that's OK.
• 5:55
  But now what does the Rama allow the Kakila?
• 6:09
  So he says he doesn't advise taking a pot of water, let's,
• 6:23
  you know, take it off the flame and pour it in there.
• 6:27
  But what he does allows you do that.
• 6:29
  If you do that again, even if it's not getting anywhere near
• 6:33
  most of the barrel, you're pouring it, but you pour it onto
• 6:37
  hot coals or a burning hot stone.
• 6:40
  And then that Kiilu reignites it and kind of makes it like it's
• 6:45
  on the fire and Kiilu, it's like Hagala.
• 6:50
  So that's what he that's what he holds is OK Le Chakila.
• 6:58
  OK, I'll just point out is to make a drop complicated.
• 7:02
  The the grass says that he's Mako by a cligot.
• 7:09
  That's not Magneso le Cune. You might you may be arguing on
• 7:13
  the Rama. I'm not sure.
• 7:16
  Just just to show you just a drop more complicated Le Cola
• 7:19
  Deus and the toss holds that you could only if it has a pitch.
• 7:28
  You could only do this if there's no other way to do E
• 7:33
  way. So but that's I think that's
• 7:36
  definitely more Mahmoud than Arama.
• 7:40
  Fine, I think we are going to continue.
• 7:44
  Yeah, OK, let's go on to Ted sign Kola Kalim Shiashnan.
• 7:51
  Now this is a big a big a big Kalaka for here.
• 7:56
  Kola Kalim Shiashnan SH name Azar Kodesh Yashnan Yashnan.
• 8:04
  Yeah, Yashnan became old. Any any pot that you've had
• 8:10
  aging for that sat around for 12 months and you're going to see
• 8:15
  Lavdaf Kadrai, any pot that's been around for 12 months since
• 8:20
  you used yeh NASA in there, it becomes mutter shevadai khala
• 8:28
  khalaq lohit yain shabahan, right?
• 8:31
  This is then from the Gemara. Once 12 months passes, all the
• 8:35
  flavor of the wine is it's gone. If the moisture disappears and
• 8:42
  it's no longer usser, you don't even have to worry about the Tam
• 8:46
  Tam schwa, whatever it is, it's actually interesting.
• 8:48
  Normally flavour, as we say, after 24 hours it's Tam leaf
• 8:53
  gum, and with the rice that's not a problem.
• 8:56
  When it comes to yayin, we say the Tam is there for 12 months.
• 9:02
  1/12/24 hours doesn't help. But here we see that after 12
• 9:08
  months works, the yayin is no longer a problem.
• 9:11
  It dries out completely. That it to the point where it
• 9:14
  can't give any flavor or nothing significant.
• 9:18
  At least now you have to have 12 months without this traif wine
• 9:29
  in there and then it's fine. But even if during those 12
• 9:32
  months you were using it, you were using those dishes, you put
• 9:35
  water in there, you put kosher stuff in there.
• 9:37
  So those stuff might become us there, depending on what the
• 9:41
  halacha is we just discussed. But and we're going to see more,
• 9:44
  but as far as it doesn't restart the clock, the clock of 12
• 9:50
  months to make this yayin become not a problem anymore in the
• 9:55
  barrel that starts right away. I mean, doesn't get stopped.
• 9:59
  And then therefore, it's not a problem.
• 10:02
  And you don't have, if there's any, I don't know, Natsuki
• 10:06
  Burim, you don't have to undo anything. 12 months goes by now
• 10:09
  it's 100% letter. So this halacha is clear when it
• 10:13
  comes to wine that's been in it's basically room temperature,
• 10:18
  cold wine regarding dishes, porcelain or whatever it is when
• 10:24
  it becomes with the heat again, sometimes it's only a clicheny,
• 10:28
  sometimes it's clichon, whatever the case might be.
• 10:31
  So that's we we mentioned it's a it's a discussion in the post
• 10:35
  scheme, if that if this salaka of 12 months applies or not.
• 10:39
  OK, but this is the source. Simon kuf lamerwav shaliya Klein
• 10:47
  biyad goit, sorry. So now if you're going to send
• 10:50
  bottles, barrels, whatever you want to to a goy in his hand and
• 10:55
  you need him to take care of it, you don't want him.
• 10:57
  You want to make sure it stays kosher, right?
• 11:00
  Otherwise you're going to have to cost you your own kalium that
• 11:03
  you lent to him. You don't want.
• 11:04
  You're afraid he might put in there wine.
• 11:08
  So what's the Laka? So there's only once if alaf
• 11:12
  hashalayak biyad goy kalium and mukhadim le yain.
• 11:16
  If you're going to send them Kalium that are known for it's
• 11:19
  normal for him to use for yain. So then sorry, right, Hot dishes
• 11:24
  are also we are going to be an issue maybe, but we're, you
• 11:27
  know, something that's always used for a cold.
• 11:30
  You don't have to worry Mikar Adin except for yayin because he
• 11:34
  might use it. And then yayin we know is a
• 11:36
  problem. Lahtimam.
• 11:38
  So you have to put bekhotam, you have to seal it with some kind
• 11:42
  of a seal and ekhad one's an ekhotam.
• 11:45
  Ekhad is enough Kadeshiye and nikhar IMH nisbahem agoy yayin.
• 11:51
  So that'll then it'll become obvious.
• 11:53
  You'll know if he opened it up. If he then you have to worry
• 11:56
  that he put wine in there and then you have to kasher it.
• 11:58
  So according to the Stam, that's all you need, one khotam and
• 12:02
  that's the halacha, at least according to the shalkhanar.
• 12:08
  And there's an opinion that says, wait, we you have to have
• 12:12
  two kosamos, we're talking about yayin and it's you can get a lot
• 12:17
  of benefit out of it. So he might work, put in the
• 12:20
  effort to remove 2 Kasamas and then benefit from using it.
• 12:29
  You can't tell if it was whatever the situation is where
• 12:33
  you have to worry that maybe it's possible he'll use it
• 12:36
  again. If there's, you know, nowadays,
• 12:40
  if it's through, you know, workers and there's a Mirtas and
• 12:42
  there's all kinds of other issues that you have to look at
• 12:46
  each case. What's it called?
• 12:50
  And that the Shah points out that one can at least be so much
• 12:53
  on the 1 hosam at least by the other, it's better to do 2
• 13:00
  hosamos. OK, I don't know, it's
• 13:04
  Stanvillae Shamri. OK, let's go on Hagar the IM
• 13:11
  avar, the Shah on below hosam. So let's see what they're on
• 13:14
  right now. What happens if there's no Hosam
• 13:17
  whatsoever? And because normally even if you
• 13:22
  send it for a few minutes, now you need to you have to worry
• 13:27
  about it again. You need to do Mileviro.
• 13:31
  You just do Hadaka. So that's what we learned
• 13:33
  already. But once it's even for a few
• 13:36
  minutes, you have to worry whatever's, you know,
• 13:39
  reasonable. OK, enough time for it to for it
• 13:42
  to be used the EE mavar vishal from the local term Yeshua
• 13:46
  akshua kifi inan akshua emaya shogoi but so then you have to
• 13:51
  cosher it. I'm not sure exactly.
• 14:12
  I don't know. It's in the glory's hands avaal
• 14:15
  in kavar avar vishnamishpa en la sorbidievid.
• 14:19
  Like we learned earlier. Again, this is al kashash.
• 14:23
  That may be the non Jew who you gave it to used it.
• 14:27
  We don't know that he used it. So look Katrila, this is you
• 14:31
  have to kashir it. But if you actually used it for
• 14:34
  your own drink and wine without kashir in it, presumably assume
• 14:39
  it by mistake. Oh, you didn't know any better.
• 14:42
  So then you're allowed to drink what you put in there because we
• 14:46
  don't know for sure that he used it and that it's said he is
• 14:48
  there over here. It's just a kashash la khakila.
• 14:52
  OK. The taz says, right.
• 15:00
  The taz holds. The taz argues on the Rama.
• 15:04
  Very good. Taz says it's us.
• 15:06
  So you feel a bit of it right? According to the shock it is
• 15:12
  mutter peddi avid. According to the shock sides
• 15:15
  with the Rahman Latas Argus very good.
• 15:18
  OK, well, the kuli alma you still have to kasha the klie for
• 15:22
  the next time. I believe the I am him javiot.
• 15:34
  Now, if you give any here the case of the big, big barrels,
• 15:41
  you know it's normal a person is going to spend, you know, if
• 15:44
  let's say you give it to him for a day to fix figures he has a
• 15:47
  day. You might fill out it might fill
• 15:49
  up a small bottle with wine, that's normal.
• 15:53
  But a whole habit, it's a big job to fill up and empty a whole
• 15:57
  habit. So if he knows he only has a
• 15:59
  couple days, no goy is is going to start using it.
• 16:03
  In other words, any case where you know it's not, it's very
• 16:06
  unlikely that a goy will will use it.
• 16:09
  Then you don't have to worry about it.
• 16:11
  Then it depends on the situation and Mitzius, how long you give
• 16:16
  it to him. OK, let's.
• 16:21
  And the shock just points out it's good to be Machmur as much
• 16:24
  as you can within reason. OK, Simon Kufla Medzine didn't
• 16:33
  yayin kashar shehoussa matakli shalo niksha.
• 16:36
  OK, so now what happens? So we learned what we need to do
• 16:39
  La Khatrila. We we did learned a little bit
• 16:43
  about vidyevit here. We're going to learn more.
• 16:45
  What happens when you a drink? When in there?
• 16:47
  What do you do? OK, Alef call akeli masuri
• 16:51
  mahmad yayin Sheikh nispehem Israel yayin kodem Sheikh Shira.
• 16:59
  OK, so now we have a CLI which we learned already needs.
• 17:04
  It was used by anandju. So we assume there was Stam
• 17:08
  yenam in there, where we know there was Stam yenam in there
• 17:11
  and now you want to use it. You buy it from him, you borrow
• 17:14
  for him. OK, so we know we learned you
• 17:17
  need to kashure it and we learned how to kashure it.
• 17:19
  However, what happens if you didn't kashure it?
• 17:22
  Now what happens? So in here, so now a Jew put you
• 17:32
  put your wine in there, right? So you sell yayin kodem
• 17:35
  shikshiran before you kashir it. So what's the alafa on on the
• 17:40
  drink asur bishtiya umutter behana.
• 17:44
  So it's just a mashu from the Khalipa.
• 17:47
  So then if you put wine in there, it's asur, the mashu, and
• 17:54
  because yayin, yayin, that's right, the dinner, the Shah
• 17:56
  Khanar, because it's isser Hana and so therefore it's aser to
• 18:00
  drink everything. If you put wine in there, it
• 18:03
  will mutter behana. But since it's just a mashu, the
• 18:08
  whole wine that you have becomes aser bishtiya, but not all that
• 18:12
  because you filled it up with kosher wine.
• 18:14
  So your wine is mutter behana. Afil who?
• 18:17
  Yavish Kozman, Shalu Avar Alabash name Asar Khodesh.
• 18:21
  Even though it was, it was clean, it was dry.
• 18:24
  There was certainly no wine in there from the Ye NASA
• 18:27
  whatsoever. But we're worried about bleas.
• 18:30
  So unless you it would, unless it's been, unless you know it,
• 18:33
  it's been 12 months since it was used, then it's ASA of IMU haga
• 18:42
  IMU Klee shamakhmisa lakiyum asumiyad.
• 18:45
  So if it's a Klee, that's makhmisa lakiyum, it's ASA
• 18:48
  immediately. OK.
• 19:00
  If it's not Machiniso le cume, you need 24 hours, right?
• 19:12
  It's a zera because normally you need 24 hours for it to absorb.
• 19:18
  But by magneso le keum it has a special khumra right?
• 19:25
  It's the Klee is normally used for keum.
• 19:28
  So you put it in there for one second.
• 19:30
  It's us or Miya. That's a dender miderabanam.
• 19:33
  If it's not magneso le keum, I'm pretty sure we learnt it's
• 19:37
  mutter unless it sits there for 12.
• 19:39
  I think we're about to say that too, actually.
• 19:43
  The IME who cliche, aim, machinist, Eloquium.
• 19:46
  It's always good to keep reading.
• 19:48
  That's what I thought. OK.
• 19:50
  And now even when you prepare it, I still, I can't remember
• 19:55
  from one sentence ahead of me, the IM who cliche.
• 20:01
  But if it's not machinist, Elo Nessar Ella Inkan Ahmad Bo
• 20:04
  Yenos, Esri and the Arba shout. Exactly.
• 20:08
  So you need 24 hours. I knew.
• 20:09
  I thought that. OK, the IIM Hayabiyaim urad
• 20:14
  Kiton shomayim. Now let's say now we just said
• 20:18
  the case is you poured your wine in there.
• 20:22
  Now what happens if you put your drink in there that's has first
• 20:28
  water and then wine or it's mixed wine mixed with water and
• 20:33
  then you poured it in there, you're not putting your wine
• 20:36
  straight into there. So then in yeesh the mine shisha
• 20:43
  pehamim connected klipa takankan mutter afil bishtia.
• 20:48
  So then we see that as long as you have 6 parts water connected
• 20:55
  the klipa of yein nessa from the cli, then it's mutter, which is
• 21:01
  often going to be the case. And we learned that according to
• 21:05
  the Taz and the Igor Smoshe, it's any liquid lavdafka water.
• 21:11
  OK Hagav and hagav's even more makal.
• 21:15
  We're going to see the Ramada feel.
• 21:16
  Aimbo main battle, the aimbo main battle.
• 21:19
  The shishi, even if it's not shish, you don't need shishi,
• 21:25
  you only need shisha. Enkhiluk Bakili Masuri Mushumi
• 21:30
  Nessa Ben Shame Benet Yeoman O Lo.
• 21:34
  And it's just because it's Note 3 or it doesn't make a
• 21:40
  difference. OK, I don't know.
• 21:52
  Anyways, if it's something else, OK.
• 21:56
  Anyway, it's Basil Bashisha. Fine, let's go on one second.
• 22:05
  What time is it? OK, maybe we'll do one more.
• 22:11
  OK, there's a whole. Yeah, I'll just mention there's
• 22:17
  a discussion. If you know the Yeh Nessa was in
• 22:19
  there for 24 hours or not, it might make a difference.
• 22:24
  I am the Shah. OK, Bet IM dharaka nabiim
• 22:27
  begacha blame shali shiro muta Sharia hartzani mezagi mishbehem
• 22:31
  shishim connected clipa tagat. Now let's say you stepped on
• 22:36
  them. It was you use their vats to
• 22:43
  crush, to crush your grapes. You're making kosher wine from
• 22:50
  your grapes. But you're using a goyesha VAT
• 22:53
  that wasn't kashered. And you noticed that there are
• 22:57
  some hartzanim visagin ish baham shishim kanagad klipas one
• 23:03
  second Shaharia khartsani was like him.
• 23:06
  Yesh baham shishim connected clipa tagat aval asur lahotsia
• 23:11
  yayin Derek nekev Shah yayin shogoy yaradbo Shah nekev asurva
• 23:17
  yayin yotse mishanth salul mblita arrovet hartsani.
• 23:22
  So as long as it stays inside the VAT, you're, you're allowed
• 23:26
  to use the volume of the entire grape, which includes the skin
• 23:30
  and the seeds and therefore the pits, whatever.
• 23:33
  So we're, we're assuming that it's going to be Batal Bashishi
• 23:38
  and it's not going to be a problem.
• 23:40
  But you can't pour it out the the spout or whatever the the
• 23:47
  column, the pipes, wherever it goes to, because that had non
• 23:51
  kosher wine and your wine that's going to flow through there,
• 23:57
  we're assuming is not going to be Batal Bashishi.
• 24:02
  If you might the but he says nowadays we hold it's is Batal
• 24:11
  bashishim, the Kangam cane Kolayan Shari.
• 24:15
  We're going to say all the wine is kosher, the loam Rena de NASA
• 24:19
  Rishon Rishon. And we don't say that as it
• 24:22
  flows out. It's we assume it is Batal
• 24:25
  bashishim and we don't say it's going to be comma, comma like as
• 24:30
  every flow comes, it gets us Sir, as it flows out.
• 24:33
  OK, stop.