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Hard wheat

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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.

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Red Pine    0

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.

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Stumpy's    7

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

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bull    3

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.

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Skaalvenn    24

I use hard wheat and ferment/distill on the grain. Foam control is absolutely a must.

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Skaalvenn    24

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.

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Red Pine    0
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.

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Skaalvenn    24
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!

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Stone Heart    0

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.

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