MisterStiller Posted July 21, 2015 Share Posted July 21, 2015 Is anyone using hard red or white wheat for vodka production? Sourcing soft wheat has been an issue for us and it seems like hard wheat would be a little easier to aquire. Im just worried about the higher protein and lower starch content giving me harder to work with, less productive mashes. Link to comment Share on other sites More sharing options...
Red Pine Posted February 1, 2016 Share Posted February 1, 2016 Have you since tried using hard wheat for any production? If you have I'd be interested in hearing your thoughts or what you got for results. If not, I will be starting up my distillery early next year (2017) and will be using mostly hard red for raw materials and will be sure to post my experiences. Link to comment Share on other sites More sharing options...
Stumpy's Posted February 1, 2016 Share Posted February 1, 2016 Is anyone using hard red or white wheat for vodka production? Sourcing soft wheat has been an issue for us and it seems like hard wheat would be a little easier to aquire. Im just worried about the higher protein and lower starch content giving me harder to work with, less productive mashes. Hey MisterStiller. We have a ton of soft red wheat and will sell it by pound. We can sell it straight out of the bin, cleaned, and milled. Feel free to reach out if you are interested. adam.stumpf at stumpysspirits.com Link to comment Share on other sites More sharing options...
bull Posted February 3, 2016 Share Posted February 3, 2016 You can use HRW for distilling with success. With the high protein content you will get some good foam on your ferment if you are not careful. Link to comment Share on other sites More sharing options...
Skaalvenn Posted February 3, 2016 Share Posted February 3, 2016 I use hard wheat and ferment/distill on the grain. Foam control is absolutely a must. Link to comment Share on other sites More sharing options...
Red Pine Posted February 5, 2016 Share Posted February 5, 2016 Skaalvenn, can I assume you are using hard red spring wheat based on you also being located in MN? Link to comment Share on other sites More sharing options...
Skaalvenn Posted February 5, 2016 Share Posted February 5, 2016 Skaalvenn, can I assume you are using hard red spring wheat based on you also being located in MN? Correct. Let me know if you need a source, I buy direct from a local farmer and then have it bagged/milled/delivered. Link to comment Share on other sites More sharing options...
Red Pine Posted July 18, 2016 Share Posted July 18, 2016 On 2/5/2016 at 2:49 PM, Skaalvenn said: Correct. Let me know if you need a source, I buy direct from a local farmer and then have it bagged/milled/delivered. Do you know what variety of HRSW you are getting from your farmer? I'm doing research into the different varieties grown here in MN and their protein% with the help from two local universities. Link to comment Share on other sites More sharing options...
Skaalvenn Posted July 19, 2016 Share Posted July 19, 2016 7 hours ago, Red Pine said: Do you know what variety of HRSW you are getting from your farmer? I'm doing research into the different varieties grown here in MN and their protein% with the help from two local universities. I do not. I believe my farmer does some work with the U of M. Please contact me at media @ skaalvenn.com Thanks! Link to comment Share on other sites More sharing options...
Stone Heart Posted July 29, 2017 Share Posted July 29, 2017 In my opinion its harder to work with and not as efficient in terms of quantity but the quality is there and that's the trade off. I use whats in my back yard (literally) you just gotta figure out what temps and enzymes work best. Link to comment Share on other sites More sharing options...
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