All Halocha Shailos and Tiffeh Questions

[Achas Veachas]

That's what I remember being taught.

My turn - When should the Ba'al Koreh say Chazak Chazak and when should the Oleh say it?

The Baal Koreh? Doesn't he say it out loud it after the Tzibur?

[avromie7]

True. So I guess adding water to the "lite" grape juice is risking your hafafen much more then when adding water to the regular grape juice.

As a side note, I once was sitting at the Shabbos seuda with my brother in law and came across a grape juice (or maybe it was a wine) that on one side of the bottle it said mevushal and on the other side it said non-mevushal. It took us a while, but my brother-in-law came up with the answer. Supposedly, there is a degree which when boiled to that point, according to some poskim the wine is considered mevushal, whereas, according to others it is not. Apparently, this bottle was boiled to that degree and no more. I later confirmed this speculation from another source.

R' Moshe holds it must be yad tzoledes, the tzelemer rav who gives the hechsher on kedem holds it must reach boiling. In the past if it was in between Kedem wouldn't write anything but they have since stopped that practice

[yitrap]

The Baal Koreh? Doesn't he say it out loud it after the Tzibur?

Right , Just the Oleh

[Work-for-ur-muny]

R' Moshe holds it must be yad tzoledes, the tzelemer rav who gives the hechsher on kedem holds it must reach boiling. In the past if it was in between Kedem wouldn't write anything but they have since stopped that practice

Stopped which practice?

[avromie7]

Stopped which practice?

Not writing anything when its in between

[Work-for-ur-muny]

Not writing anything when its in between

So what do they do? Do they just not boil it in between, or they started writing?

[avromie7]

So what do they do? Do they just not boil it in between, or they started writing?

They just follow the tzelemer rav

[moko]

If you are relying on pasteurization as your bishul its not going to boil (pastuerizers operate under pressure) though you may get to 212° using DSI for pasteurization, they don't use this method for juices. The highest temp a plate and frame pastuerizer operates at is 160° which is most definitely not boiling.

[Work-for-ur-muny]

If you are relying on pasteurization as your bishul its not going to boil (pastuerizers operate under pressure) though you may get to 212° using DSI for pasteurization, they don't use this method for juices. The highest temp a plate and frame pastuerizer operates at is 160° which is most definitely not boiling.

You sound like a pro. Are you a mashgiach kashrus for any organization?

[moko]

You sound like a pro. Are you a mashgiach kashrus for any organization?

just trained by the pros

[Zevi16]

okay i think the reason as to why people such as my grandfather make shehakol on grape juice is because usually one has to make hagofen on wine. we are allowed to make it on grape juice because it can be fermented into wine. the problem is these days with the pasteurization that once it has been pasteurized it loses the ability to ferment and if thats the case it loses the 'heter' of saying hagofen.

[Freddie]

okay i think the reason as to why people such as my grandfather make shehakol on grape juice is because usually one has to make hagofen on wine. we are allowed to make it on grape juice because it can be fermented into wine. the problem is these days with the pasteurization that once it has been pasteurized it loses the ability to ferment and if thats the case it loses the 'heter' of saying hagofen.

Did you read the article posted by thaber?

intersting political history here - http://www.torahlab.org/doitright/using_grape_juice_for_kiddush/

If you don't want to read it then here is the pertinent part:

Rav Henkin in a later responsum on the subject retracts his reservations regarding using grape juice for a different reason. He consulted with Mr. Herzog, of Herzog Winery fame, who demonstrated to him how one can easily fermented even pasteurized grape juice by adding a little sugar and yeast and leaving it exposed, thus refuting the pasteurization argument from a scientific perspective as well.

[Zevi16]

Did you read the article posted by thaber?
If you don't want to read it then here is the pertinent part:

i saw it once bought down by the crc. not sure exactly where

[Zevi16]

i saw it once bought down by the crc. not sure exactly where

found it http://www.crcweb.org/kosher_articles/grape_juice_concentrate.php#_ftn9

[Work-for-ur-muny]

Rav Henkin in a later responsum on the subject retracts his reservations regarding using grape juice for a different reason. He consulted with Mr. Herzog, of Herzog Winery fame, who demonstrated to him how one can easily fermented even pasteurized grape juice by adding a little sugar and yeast and leaving it exposed, thus refuting the pasteurization argument from a scientific perspective as well.

     Just wondering, can we compare the ability for juice to ferment naturally, to when it needs human intervention to make it ferment?

     I know many people who, although they use grape juice for kiddush all year, are makpid to use wine, or home-squeezed grapes for the 4 cups on Pesach because of this fermenting reason/problem. I also personally know a well renowned and respected rav/rabbi who is makpid to use for the 4 kosos only wine not containing sulfites. Though, I'm not quite sure why, and whether it has to do with the fermenting issue.

[Chaikel]

     Just wondering, can we compare the ability for juice to ferment naturally, to when it needs human intervention to make it ferment?

     I know many people who, although they use grape juice for kiddush all year, are makpid to use wine, or home-squeezed grapes for the 4 cups on Pesach because of this fermenting reason/problem. I also personally know a well renowned and respected rav/rabbi who is makpid to use for the 4 kosos only wine not containing sulfites. Though, I'm not quite sure why, and whether it has to do with the fermenting issue.

All wine is fermented with sugar and yeast

[Freddie]

All wine is fermented with sugar and yeast

Added sugar and yeast? Maybe Manischewitz. Nice wine just uses the sugar and yeast naturally occurring within the grapes.

[Chaikel]

Added sugar and yeast? Maybe Manischewitz. Nice wine just uses the sugar and yeast naturally occurring within the grapes.

http://www.instructables.com/id/Make-your-own-wine/step3/Ingredients/
AFAIK there is no yeast in grapes, and it is added to all wine

[Freddie]

http://www.instructables.com/id/Make-your-own-wine/step3/Ingredients/
AFAIK there is no yeast in grapes, and it is added to all wine

Yeast is everywhere. It's on the grape skins already.

Of course, you can also add yeast, but you definitely don't have to.

The terms are "wild yeast" and "inoculated yeast" respectively.

As to which is more common practice in the industry, I don't know.

[Chaikel]

Yeast is everywhere. It's on the grape skins already.

Of course, you can also add yeast, but you definitely don't have to.

The terms are "wild yeast" and "inoculated yeast" respectively.

As to which is more common practice in the industry, I don't know.

The gist of wikipedia was added, especially for dry