• Technique

  Which variety of wheat is yielding the best results for you?

  Posted by gverseityillery on August 2, 2009 at 1:45 pm

  We are experimenting with a wheat vodka and still have not decided on what variety of wheat would be best for production. Red, white, soft vs hard. Much to read on them on the internet. Any feedback.

  Thanks

  Kent

  denver distiller replied 15 years, 4 months ago 4 Members · 5 Replies
• 5 Replies

• 

  coop

  Member

  August 2, 2009 at 6:23 pm

  ]Kent, we use a plain white wheat along with other grains here. coop

• 

  denver distiller

  Member

  August 2, 2009 at 9:06 pm

  Worked with wheat quite a bit. Malted, unmalted, winter, summer, etc.

  What are you looking for, Kent? Flavor, yield, etc?

  Will you be using exogenous enzymes?

• 

  johninwv

  Member

  August 3, 2009 at 1:14 am

  Kent, I don’t have any personal experience as I’m not doing it yet, but there is lots of info in the Whiskey production book. I don’t feel comfortable putting it here, but if you would like for me to copy a few helpful pages and send a PDF, I’ll be happy to do so. Just let me know.

• 

  gverseityillery

  Member

  August 5, 2009 at 11:21 am

  Thanks Folks

  We have used white wheat and have been happy with the flavor and yield but as I read it looks like many are using soft red. Just was wondering if I was missing something………

  Thanks

  Kent

• 

  denver distiller

  Member

  August 5, 2009 at 3:34 pm

  In my experience, red wheat yields a spicier vodka. But that’s heavily yeast dependent, obviously.

  Happy distilling, Kent.

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