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Homemade wine: teruma and ma’aser
This year I prepared wine from grapes harvested after Sukkot. Ma’aser was not taken from these grapes, and I was told that I should set aside the ma’aser only after I finish making the wine. When is it considered the end of the wine-making process? Can I put off taking ma’aser until the wine is completely ready, after I transfer it into little bottles? Or can I only take the ma’aser when the wine is all together in the big bottle? Is there a different text for taking ma’aser on wine? I obviously can’t say “at the north” or “south” of the fruit.
Determining the ma’aser year for fruit that blooms early
Loquat and almond trees bloom early, some before Tu BiShevat, and some afterwards. How do I take teruma and ma’aser from these fruit?
Viduy and Bi’ur Ma’aserot
How do we fulfill in our days the Mitzva of Viduy and Bi'ur Ma'aserot?
Kashering a Pot Used to Cook Teruma
I separated terumot and ma'aserot from my potatoes, and accidentally cooked the potatoes that I set aside. How do I kasher the pot?