[Avodah] Ta'aroves of yayn mevushal

[Micha Berger]

On Thu, Feb 05, 2009 at 06:07:29PM -0500, Zev Sero wrote:
: >KSA 46:4, "Tavshil sheyayin me'areiv bo ve'eino nikar ... eino
: >ne'e'sar..."

: That's min beshe'eno mino.  Different rules.  If the wine was nikar on
: its own, then it could still become nesech, perhaps.

: >46:5 Talks about 1/6 in terms of mizug, not bitul.
: >46:9 speaks of the aku"m sheshafakh mayim lesokh hayahin ... unless
: >we are sure he indended limzago -- mutar.
...
: That's water, which *belongs* in wine.  How about cooked wine, which is
: (we assume) pasul lenisuch; how much of it passels uncooked wine?

I wasn't sufficiently clear. I was looking for other ways to make the
wine usable. I don't know the shiur for shofeich lesokh hayayin, but
what if you could do it by pouring in more water than is normally used
for mezigah (which for today's wines is 0, no?) but not enough to ruin
the wine (for us non-connisors)? Or what if Rn Wolpoe used the wine for
cooking, instead?

Tir'u baTov!
-Micha

-- 
Micha Berger             When we are no longer able to change a situation
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