HaShoneh Halachos emails include two halachos per day, seven days a week (emails for Shabbos and Yom Tov are sent in advance). Material is based upon the Kitzur Shulchan Aruch, with occasional elucidation from the Mishnah Brurah abd other sources. The text is not a direct translation but a paraphrase into easy-to-read, conversational English.

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348. Bagels, Wafers, Other Types of Bread
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48:5 Dough that was kneaded with water but has a soft consistency, if it was baked in an oven – or even in a pan without water, or with oil greasing the pan to keep the dough from burning – is not considered having been cooked in liquid, so it is considered bread. If one […]
347. The Size of an Average Meal
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48:3 The size of a normal meal’s portion is not based on an individual’s personal eating habits but on that of the majority, i.e., what most people would eat at lunch or dinner to be satisfied. Even if one is personally not satisfied, pas haba’ah b’kisnin would still be considered fully bread in an amount […]
346. Pas Haba’ah B’kisnin
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48:1 If one eats less than a normal amount of a loaf that is made from one or more of the five species of grain – namely wheat, barley, rye, oats, and spelt – and that loaf is not considered bread, then one does not wash ritually and say hamotzi before eating it. Rather, one […]
345. Kashering a Wine Press
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47:21 Wine presses have more stringent rules because, even though wine is not stored in them for a long time, they are used for large quantities of wine. An authority must be consulted for guidance in kashering them. 47:22 Any container that has been left twelve months without use is permitted because there certainly remains […]
344. Cold Wine vs. Hot Wine
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47:19 If a container held Jewish wine that was then poured out, and the container was handled by a non-Jew while it still contained moisture from the wine, it is sufficient to wash it three times, even if it is a container used to hold wine for a long period. 47:20 Washing the container or […]
343. “Eirui”
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47:17 Regarding containers that are made to hold wine for a longer time – that is, three days or longer – even if they belong to a Jew and a non-Jew stored wine in them only for a short time, they must be kashered using a process called eirui. This entails filling the container to […]
342. Non-Jewish Wine in Various Containers
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47:15 If a Jew makes kosher wine to sell to other Jews, but it belongs to a non-Jew, there are a variety of issues and even two seals plus a lock may not be a sufficient sign. In such a case, an authority must be consulted for direction. It is certainly advisable to avoid such […]
341. Indirectly Handling Wine
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47:13 If a non-Jew handles wine indirectly, or moves it with an object, an authority must be consulted. 47:14 If a Jew sends wine using a non-Jewish courier, he must make sure that every tap or opening is properly sealed with a double seal.
340. Brandy
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47:11 Brandy made from non-Jewish wine, or from seeds, skins and dregs of non-Jewish wine, is the same as wine itself in regards to these laws. However, if kosher wine turned into brandy, being handled by a non-Jew does not render it prohibited. 47:12 Tartaric acid – one of the primary components of wine – […]
339. Wine Vinegar
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47:9 If a non-Jew poured water into uncooked wine, if his intention was to make a beverage of it, it is prohibited. If his intention was not to serve the resulting mix – or even if we just don’t know his intention – then it is permitted. 47:10 If vinegar made from kosher wine is […]