We investigate whether it is acceptable or desirable to use bread, beer, or whisky to make kiddush.

With a preference for red wine, we examine the use of alternatives: white wine, raisin wine, and cooked wine for kiddush.

We discuss the use of sub-optimal and foul smelling wine for kiddush - whether this is allowed or desirable.

We investigate whether we can combine the wine drunk by all present listening to the kiddush to form the requisite measure needed to fulfill the obligation of kiddush - a malay lugmov. Also, do all those present need to drink from the kiddush wine?

We discuss the measure of wine needed to be consumed to fulfil the mitzvah of kiddush on Friday night.

We look at what one should do if you only have one cup of wine to use for Friday night kiddush, Shabbat day, and havdalah.

We discuss the practice of making kiddush on Friday night and whether to sit or stand.

We examine the complexities of when and how to make kiddush if a meal extends from Friday afternoon into Shabbat.