Grape Juice
Question
You keep on prooving you know very little food production. The grape juice you are refering to are NOT mevushal! They may be pasturized at about 160 degrees certianly not 180 (Rav Moshe) and even more certianly not boiling(Kedem) acording to their posek. the Tzelemer Rov. Secondly and even more important, is the fact that although the grape juice company MAY pasturize the grape juice, it is done AFTER it is already be "Stam Yanom". Kosher grape juice is made where no gentiles are present at the places of crush, press or filtration etc. In non kosher companys there are many places i.e. the press and filtration where the wine is already "handled" by non-jews. You CANNOT cook grape juice that is ALREADY ossur!!! What "tipshus" are you expounding here??? And don't tell me it's all in the machines and out of sight, I know I have worked in these big places i.e. San Juaquin Valley and Gallo. The juice is checked by gentiles by hand in many places for clarity etc. BTW get a hat yourself as there is very little room under your tiny yarmulka to crawl under.
Answer
Answered by Chaim Yisrael AbadiKol haposel b'mumo posel - roughly translated - someone who denigrate another uses a weakness that they have. If you know it all, why do you say 'they may be pasteurized at about 160 certianly not 180...? Are you sure of what you say or the facts are not important to you. The word 'may' leads me to believe that you just shooting your mouth off for the sake of sinaas chinom or Moitzi Shem Ra. Why don't you go visit some of those websites bashers and leave us plain people alone. Or maybe get a life. If you were really sincerely interested in the truth, you would have done a little research on this website, you would have found that you are the Tipesh. Pasteurizing is done by some at 180 while the grapes are whole. Wine becomes Mevushal at Yad soledes bo (according to our Posek - not Kedem's). CYA