Lecture given on a bus in Italy. The tour visited a kosher winery. Rabbi Schachter discusses the laws of making kosher wine. How does one kasher, non-kosher wine barrels? What are the ways of kashering utensils, from non-kosher to kosher, from meat to dairy, and from chametz to kosher-for- pesach? Does a utensil, not used for a year, require kashering? What is the status of wine used in a church service? What is the difference between the avodah zara itself, and tikrovet avodah zara? Can one benefit from non-kosher wine, that one receives in a hotel room or as a gift? What special status does pasteurized wine have? What temperature is needed to be considered pasteurized? Why is stam yainam assur?
To contact us with any comments, suggestions or requests, please click here
YUTorah ® Online is made possible by the generosity of Marcos and Adina Katz and is coordinated by Yeshiva University's Center for the Jewish Future . It offers more than 240,000 shiurim via webcast in audio, video and text formats by our Roshei Yeshiva and other YU luminaries. The opinions and views expressed are solely those of the author or lecturer and should not be attributed to Yeshiva University.
0 comments Leave a Comment