The other issue is the sweetener. In the United States, soda is often sweetened not with cane sugar but with corn syrup. Corn is not one of the five prohibited Passover grains, but it does fall into the category of kitniyot , which is historically forbidden to Ashkenazi Jews. The Conservative movement reversed this ban in Some sodas do use cane sugar as a sweetener, which would eliminate the second problem but not necessarily the first. And some manufacturers will temporarily change their recipes during the Passover season to make their products kosher for Passover.
The best-known example is Coca-Cola, which produces a version made with sucrose instead of corn syrup in certain markets in the weeks leading up to Passover. Click here for more information on keeping kosher for Passover. But it's not all for me, trust me, you know you need this, too! With my Passover Safe Recipes Guide already created, I needed to know which alcohols were fair game for me to drink along with all of my eats.
I literally couldn't find an article that said it all in words I understood without an English to Yiddish and English to Hebrew secondary and tertiary round of searching. Looking at all of the browser windows I had open, I no longer felt like I was digging so much as being buried alive.
The answer was immediately so clear. Yup, I went super old school and directly asked my super awesome friend for his thoughts—FYI, this super awesome friend I speak of is a rabbi, so I feel like I did good [yup, insert that fist bump emoji, for sure].
So the one caveat is that for something to be really Kosher for Passover it has to be specifically made for that purpose and have a kosher for Passover certification. Now that being said, for many people that level of Kashrut is beyond what they will care about so I can certainly let you know some of the kinds of liquors that are, in principle, Kosher for passover.
The primary raw materials used by the alcohol industry are cane, beet and fruit most prominently grape sugars and grain starches, which are converted to sugar with addition of enzymes. In some countries with an abundance of dairy products, alcohol is also derived from milk lactose the sugar found in milk. The derivative alcohol would be considered a dairy product. The sugars undergo a natural fermentation process with yeast that converts them into alcohol.
Wine and beer are the result of this fermentation process. To produce a high-proof liquor there is an additional step: the distillation of the fermented material. Distillation boils off the alcohol, separating it from the other components to achieve a higher alcohol content in the distilled liquid.
Other contributing factors are the aging process and flavors that may be added. Sometimes, colors are added to enhance the appearance of the finished product. The first and most important criterion for Pesach alcohol is the source material of the carbohydrate. Grains like wheat, barley and rye are actual chametz and can never be Pesach-approved. Corn, rice and buckwheat are considered legumes from which kitniyot-approved liquor can be produced. Sugar, fruits i.
Certain additives often used in the manufacture of alcohol may prove problematic for Pesach consumption. Enzymes are frequently added to aid in the processing of the base carbohydrate material for optimum sugar yield. Laboratory yeast may also be added to enhance and standardize the fermentation process.
Each additive requires Pesach approval to insure against the use of chametz in its cultivation. Alcohol and other fermented products are subject to additional halachic stringencies because of their strong taste and smell.
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