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
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]Kent, we use a plain white wheat along with other grains here. coop
Reply:
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?
Reply:
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.
Reply:
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
Reply:
In my experience, red wheat yields a spicier vodka. But that's heavily yeast dependent, obviously.
Happy distilling, Kent.
