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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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 […]
338. The Wine Vat
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47:7 When grapes are pressed in a vat, juice flows from them, so the entire contents of the vat is considered wine and becomes prohibited if handled by a non-Jew before boiling. This is true even if he only touched the seeds or the skins. Therefore, vats of pressed grapes in a non-Jew’s home are […]
337. Diluted Wine
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47:5 The restrictions on uncooked wine no longer apply to wine that has been diluted in the ratio of six parts water to one part wine. Anything containing wine diluted to this amount is unaffected if handled by a non-Jew. However, raisin wine, made by pouring water over raisins, is considered wine in all regards. […]
336. Yayin Mevushal
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47:3 If kosher wine has been cooked by boiling it until some of it has evaporated, it remains permitted for drinking even if handled by non-Jews. (Such wine is called “yayin mevushal.”) If wormwood is added to wine, it is still considered wine (as opposed to being considered some other kind of alcoholic beverage). Therefore, […]