Talmud Bavli
Talmud Bavli

Talmud for Bava Batra 193:8

א"ר יוחנן משום ר"ש בן יהוצדק כדרך שאמרו לענין איסורן כך אמרו לענין הכשירן

forbidden and [those] of [the second] tithe are always<span class="x" onmousemove="('comment',' Even the first. ');"><sup>13</sup></span> permitted. [Surely this shows] a contradiction between [the respective laws relating to] consecrated things and also between those relating to tithe! — There is no contradiction between [the respective laws relating to] consecrated things, [for] here [the law relates] to objects which were themselves<span class="x" onmousemove="('comment',' E.g.. wine as a drink offering for the altar. ');"><sup>14</sup></span>

Jerusalem Talmud Terumot

107Tosephta 10:12, Babli Baba Batra 97a. Each of the three texts represents a different tradition. Yeast of heave, the first and second are forbidden, the third is permitted. When has this been said? If he added water. But if he did not add water, even the third is forbidden108It is difficult to understand what “first, second, third” means if no fresh water was added to the wine barrel. The reference is to afterwine obtained by pouring water over the pomace remaining in the vat after the wine was drained. It is assumed that the volume of afterwine obtained does not exceed the volume of water put in; in that case the afterwine is presumed not to contain any heave wine and the prohibition of the first and second afterwines is only rabbinical. Yeast of second tithe, the first is forbidden but the second permitted. Rebbi Meïr said, the second by imparting taste109The second afterwine transmits the holiness of second tithe as long as it can be tasted in a mixture; cf. Halakhah 2..” Rebbi Joḥanan in the name of Rebbi Simeon ben Yoẓadaq, the consecrated is like the accumulated110All after wine made from grapes that are intrinsically sacred (in that they belong to the altar and cannot be redeemed) remains sacred in any amount. There is no other source indicating that afterwine was ever made from intrinsically sacred grapes..
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