Chapter 47 : Laws Pertaining to Non-Jewish Wine and the Method of Koshering (Purging) Utensils in Which it Was Held

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§1

In the opinion of some authorities, in our time the wine of a non-Jew or Jewish wine touched by a non-Jew is forbidden only for drinking but not for deriving other benefit from it. Therefore, a Jew is permitted to take non-Jewish wine in payment of a debt, for it is equivalent to saving it from a loss. The same law applies in avoiding other types of loss, but only when, for example, the wine was already purchased. However, initially, it is forbidden to buy such wine in order to make a profit from it. Some authorities are lenient even in this instance, but it is best to follow the stricter opinion.

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§2

It is permissible to make a bath from non-Jewish wine for a sick person, although he is not critically ill.

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§3

Kosher wine that was cooked until it was brought to a boil and its contents reduced by the boiling, [even] if it was touched by a non-Jew, it is permissible even for drinking. However, wine into which spices have been put, such as vermouth, as long as it is still called wine, and has not been boiled becomes forbidden [when touched by a non-Jew].

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§4

A dish into which wine was added but is not discernable even if it was not yet brought to a boil, does not become forbidden when touched by a non-Jew.

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§5

Wine that was diluted with six parts of water is no longer considered wine and does not become forbidden when touched by a non-Jew. However, raisin wine which is made by pouring water on raisins is considered real wine.

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§6

Mead which is made from water poured on the seeds, or on the lees of wine, as long as it is improved for drinking cannot be permitted, when touched by a non-Jew.

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§7

Once even a small quantity of wine has been drawn from a barrel in which grapes were pressed, or if wine was taken from it in a vessel, the entire contents of the barrel is considered wine and becomes forbidden when touched by a non-Jew, even if he touched only the seeds and the husks. Therefore, barrels of grapes found in the house of a non-Jew are forbidden since he might have already drawn wine from them. It is also forbidden to let a non-Jew press grapes, even if the barrel is sealed.

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§8

Care must be taken that the removal of the seeds and husks from the presses should not be done by a non-Jew, even after the extraction of wine from the first and second pressing because it is possible that they might still be moist with wine.

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§9

If a non-Jew poured water into wine with the intention of diluting it, we are not allowed to drink it. But if he had not intended to dilute it, or even if it was doubtful whether he intended to do so, it is permissible to drink from it.

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§10

[If] wine vinegar made from kosher wine is so strong that it seethes when poured upon the ground, it no longer becomes forbidden when touched by a non-Jew. But vinegar produced from non-Jewish wine always remains forbidden.

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§11

Similarly, whiskey [brandy] that was produced from non-Jewish wine or from seeds, skins and lees [of non-Jewish wine] is considered like the wine itself. But when [brandy] is made from kosher wine, the touch of a non-Jew does not make it forbidden.

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§12

It has become the accepted custom to permit the use of Tartaric Acid, since it has no taste.

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§13

If a non-Jew touches the wine by means of another object, [i.e. not with his own body] or through his power, a Rabbinic authority must be consulted.

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§14

If wine is sent [to someone] with a non-Jewish messenger, great care must le taken that every faucet or spout should be sealed with double seals.

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§15

If a Jew produces kosher wine for a non-Jew, for the purpose of selling it to Jewish customers, the situation raises many special halachic issues, and in certain circumstances, even double seals or a lock and key are not sufficient safeguards. It is necessary to consult a Rabbinic authority as to the proper procedure. One who fears for his soul should avoid this type of wine.

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§16

Vessels in which wine is kept for a short time which contained non-Jewish wine, and that had no wine in them for twenty four hours, whether the vessels are made of leather, wood, glass, stone or metal, if they are not lined with pitch, they should be rinsed well with water three times and they may be used. If, however, they are lined with pitch, they have a different halachic status. Similarly, earthenware has a different halachic status.

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§17

Vessels that are made for keeping wine in them for a long time, that is, they are designed to hold wine for at least three days, even though the vessel belongs to a Jew, and the non-Jew kept wine in the vessel for only a short time, it, nevertheless, requires a kashering process. The vessel must be filled with water up to the very brim and be allowed to stay that way for at least twenty-tour hours, which is referred to as mei'eis le'eis; after that the water should be poured out and refilled a second time and allowed to stay that way for at least twenty-four hours. This procedure should be repeated a third time. It is not necessary that the three twenty-four hour periods be consecutive. If the water remained in the vessel for many days without being poured out, it counts for only one twenty-four hour period. Some authorities say that if the wine was in the vessel for twenty-four hours, it cannot be kashered in this manner, because after twenty-four hours of soaking, it is considered as if it was boiled (cooked) and it requires koshering with boiling water. And if there is no pressing need, it is best to follow this more stringent opinion.

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§18

Since glass utensils are smooth and hard; even though wine is kept in them for long periods, it is sufficient to rinse them three times.

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§19

[If] a vessel that contained Jewish wine was emptied of its wine, but the vessel was still so moist as to moisten other objects, and was touched by a non-Jew, rinsing it three times is sufficient, even though the vessel was made to hold wine for a long time.

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§20

The process of rinsing or of 'emptying' for three days is permissible only when cold wine was stored in them, but if the wine was hot, it must be made kosher only by the process of boiling water as if they contained any other forbidden food.

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§21

Vessels used in the wine press, even though they are not used for storing wine, nevertheless, since they are used for an abundance of wine, we deal with them more stringently and a Rabbinic authority should be consulted for the proper way to kasher them.

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§22

Any vessels that have not been used for twelve months may be used [without any koshering process], because we are certain that no moisture of wine was left in them. Even if water was poured in them during the twelve month period, it does not matter.